CHEF WILLIAM Crushed Chillies
Cut peppers into quarters, deseed and place on baking tray with peeled garlic cloves, olive oil and salt & pepper. Roast in a hot oven until pepper soft and skin blackening. Remove skins from peppers and place in blender or food processor with garlic, oil, vinegar, paprika and seasoning. Puree until smooth. Mix the crab, spring onion, mayo, lime zest and juice, fish sauce, chopped coriander, grated ginger and red pepper flakes. Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a lined baking tray. Chill until slightly firm. Roll each ball in flour, dip in egg and then in panko, place back on the baking tray, flattening slightly. Pour enough oil to cover the bottom of a large non-stick pan and heat over med/high heat until hot but not smoking. Cook the crab cakes in two batches (adding more oil if needed), about 3-4 mins per side, turning once. Drain on kitchen towel. Serve on roasted pepper sauce and top with seasonal leaves.
Top tip: Use 056401 Centaur Whole Roasted Red Peppers and 056572 Cooks and Co Garlic Puree to speed up process of making pepper sauce