Crab and lemongrass broth with crab cakes

Name: Crab and lemongrass broth with crab cakes
Cuisine: Australia
Ingredients: 2 tablespoons lemon basil leaves; 300 g Crab Cake Mixture; vegetable oil for deep-frying; 40 ml strained lime juice; 30 ml fish sauce; 2 teaspoons minced ginger; 12 black peppercorns, freshly cracked; 6 coriander roots, minced; 4 green onions, finely chopped; 6 kaffir lime leaves, shredded; 1 teaspoon minced lime zest; 2 litres Fish Stock; 2 stalks lemongrass, minced; 8 tomatoes; 3 live blue-swimmer crabs

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

A light, refreshing soup that draws on the tropical, clean flavours of Asia, making it perfect for the warmer months of the year. This recipe includes the crab cakes featured — remember to use the freshest crabmeat for the best effect.

Ingredients

8 tomatoes
3 live blue-swimmer crabs
2 litres Fish Stock

Oceania
Australian
Australia
Fish course
Pescatarian
Soup
Summer

Method

Preheat oven to 200°C and roast tomatoes for 20 minutes.
Put crabs into freezer for 15 minutes to stun them.