Crab pancakes (Chinese style)
There is something exotic (to me) about crabmeat, even if it's tinned. These are yummy and have a Chinese influence.
- Preheat the oven to 163° C (325° F - Gas 3) so you can keep the pancakes warm. Don't bother with this if you are serving them immediately.
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- 150 g (5 oz) plain flour
- 225 g (8 oz) fresh crabmeat, chopped. Canned will do if you can't get fresh.
- 2 free range eggs
- 250 ml (0.43 pint) cold milk
- 1 teaspoon ginger root, peeled and finely chopped
- 3 tablespoons finely chopped spring onions
- 2 tablespoons lime juice (lemon juice will be ok)
- 1 tablespoon sesame oil
- 1 teaspoon sea salt
- Peanut oil for frying
- Add all of the ingredients except for the crabmeat and spring onions to a food processor and blitz to a smooth batter
- Stir in the crabmeat and spring onions
- Chill and rest for 25 minutes
- Heat a heavy based pan and add a little oil and swirl it around the pan
- Spoon about 4 tablespoons (2 fl oz) of batter into the pan, swirl the batter around to cover the pan and cook until browned, flip over and repeat for the other side
- Keep the cooked pancakes warm in the oven whilst you cook the rest
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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