THAI CRAB CAKES
½ lemon grass stick
1 kaffir lime leaf
½ lime, squeezed
½ chilli pepper
1 tbsp Thai green paste
I small Brownrigg Farm egg
3 tbsp cornflour
Crab meat from a Ventnor crab
Oil of Wight rapeseed oil for frying
I just-ripe mango, cubed
Few sprigs of coriander chopped
1 red Isle of Wight chilli, diced (optional)
4 tomatoes, cubed
1 clove Isle of Wight garlic, crushed
½ shallot, diced
2 ½ tbsp lime juice
1 tbsp of Oil of Wight rapeseed oil
1 tbsp Cajun seasoning
6 peeled and de-veined raw king prawns
2 small taco shells
1 Isle of Wight squid cleaned, washed and cut into rings
Flour for coating
Vegetable oil for deep fat frying
I Brownrigg Farm egg yolk
Oil of Wight rapeseed oil
½ tbsp white wine vinegar
¼ tsp Isle of Wight mustard
½ tbsp gherkins
½ tbsp capers
THAI CRAB CAKES
1.Blitz in a food processor lemongrass, lime leaf, lime juice, chilli and Thai paste.
2. Put the paste in a bowl and add egg, cornflour and crab. Mix until it forms a batter.
3. Put a generous amount of oil in frying pan and shallow fry batches of batter over a medium heat until you have brown crab cakes!
1. For the salsa - combine mango, coriander, chilli, tomatoes, garlic and shallot, 1 ½ tbsp. of lime juice and oil in a bowl. Season.
2. Put Cajun seasoning in a bowl, drizzle with oil.
3. Roll prawns in Cajun mix and cook in lightly oiled frying pan until prawns change colour and curl.
4. Serve prawns in taco shells with mango salsa on top.
Coat squid rings in flour and cook in a hot deep fat fryer for 3 minutes until crispy.
To make mayonnaise - put egg yolk in a bowl and using an electric whisk add enough oil very slowly until it thickens. Add vinegar and mustard and then chopped gherkin and capers to taste.
Anya served her crab cakes, prawn tacos, calamari rings with tartar sauce and Garlic Farm sweet chilli sauce plus some potato wedges. Lucca also helped her make fish goujons with local plaice and a crab ramekin to add to their amazing hot seafood platter.
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