Crab and corn cakes with coriander dipping sauce

Step 1

Place egg, flour, garlic, coriander stalks (only stalks) and one-third of the corn in a food processor and process to a rough paste. Add remaining corn, crab and spring onion, then pulse briefly to just combine. Season well.

Step 2

For the dipping sauce, place sugar in a pan with rice wine vinegar and 1/4 cup of water, then stir over low heat until sugar dissolves.

Step 3

Cool slightly, then add fish sauce, sweet chilli sauce, fresh chilli and chopped coriander leaves. Set aside.

Step 4

Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough).

Step 5

Working in batches, carefully drop heaped tablespoons of batter into the oil for each fritter. Fry for 1-2 minutes until golden and crisp, turning. Remove with a slotted spoon and drain on paper towel.

Step 6

Serve immediately with dipping sauce.