- 150 gram fresh crab meat
- 1 egg white, beaten lightly
- 3 teaspoon cornflour (cornstarch)
- 1 teaspoon kecap manis
- 1 green onion, sliced thinly
- 1 teaspoon finely chopped fresh mint
- 1 teaspoon finely chopped fresh coriander (cilantro)
- 2 lime wedges
- 40 gram snow peas, sliced thinly lengthways
- 50 gram wombok (napa cabbage), sliced thinly
- 20 gram baby spinach leaves, shredded finely
- 1/4 small red capsicum (bell pepper) (35g), sliced thinly
- 1/2 lebanese cucumber (65g), cut lengthways into ribbons, then sliced lengthways into thin strips
- 2 teaspoon thinly sliced fresh mint
- 2 teaspoon thinly sliced fresh coriander
- 1 tablespoon fried noodle salad dressing
- 2 teaspoon lime juice
- 1Combine crab, egg white, cornflour, kecap manis, onion and herbs in a small bowl; season.
- 2Make cabbage salad: Combine ingredients in a large bowl; toss gently. Season to taste.
- 3Heat a medium non-stick frying pan over medium heat; cook rounded tablespoons of crab mixture for 2 minutes each side or until fritters are browned and cooked through.
- 4Serve fritters with cabbage salad and lime wedges.
Use any asian-style dressing you like. You can swap the crab meat with shredded barbecue chicken breast. If you are having trouble purchasing fresh crab meat, used drained, canned crab meat, instead. If you have one, use a julienne peeler to slice the cucumber into thin strips.
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