Hooked to yum bait!

Published Apr 6, 2017, 12:18 am IST
Updated Apr 6, 2017, 12:24 am IST
Rahul Sunderajan, a city foodie and real estate consultant shares his favourite Khowsuey recipe.
Thai Crab Cakes
 Thai Crab Cakes

Malaysian Prawn Sambal

30 Tiger Prawns (300 gm)
(Shelled and deveined with tail intact)
20 gm garlic (finely chopped)
20 gm ginger (finely chopped)
30 ml tomato chilli sambal
15 ml light soya
10 ml lime juice
5 Kaffir lime leaves
50 cherry tomatoes
1 lime wedge, for taste

Heat oil in a wok; sautee garlic and ginger.
Add prawns and tomato chilli Sambal. Stir fry for a few minutes.
Add light soya, lime juice and cherry tomatoes. Give a final stir.
Remove from heat and serve in a bamboo boat with lime wedge.
Garnish with shredded kaffir lime leaves.


Grilled Snapper

One Red Snapper Fillet

For the marinade
10 gm garlic (chopped finely)
15 ml Oyster Sauce
10 ml Light Soya
3 ml Lime Juice
10 ml Oil

For Lemon Basil Sauce
3 ml Oil
5 gm garlic, finely chopped
100 ml stock
10 ml lime juice
10 gm sugar
1 gm salt
3 gm custard powder, mixed with water
5 gm basil

For Garnish
Lime slice and basil

Mix snapper fillet with marinade. Keep aside.
Heat oil in a wok. Add garlic and sautee till fragrant.
Add stock and season with lime juice, sugar and salt.
Thicken the sauce with custard powder.
Grill the fish till well done.
Serve hot with lemon basil sauce.
Garnish with lime slice and basil.


Thai Crab Cakes
For the crab cakes

1 lb lump crab meat, picked over
4 spring onions, finely sliced, white and pale green parts
1/3 cup mayonnaise
1 tbsp lime juice
1 tbsp lime zest
1 tbsp fish sauce
2 tbsp coriander, minced
1 tbsp, grated ginger
Dash of red pepper flakes
1/3 cup of all purpose flour
1 egg, beaten with 1 tbsp water
1 cup breadcrumbs
Vegetable oil for frying

Sweet chilli sauce:
2 tsp vegetable oil
2 cloves garlic, minced
½ cup sugar
½ cup unseasoned rice vinegar
2 tbsp chilli paste
1 tbsp lime juice
1 tbsp fish sauce
2 tsp corn starch
2 tsp water


Crab cakes

 Mix crab, spring onions, mayo, lime juice, lime zest, fish sauce, coriander, ginger and red pepper flakes.
Scoop 10 medium-sized mounds of the crab mixture on to a wax paper-lined sheet tray.
Freeze for 10-15 minutes, or until slightly firm.
Remove from freezer and roll each ball, first in flour, shaking off excess, dip in egg, then in bread crumbs and place back on the sheet tray, flattening slightly.
Pour enough oil to cover the bottom of a large non stick pan and heat at med/high until hot but not smoking.
Cook the crab cakes in two batches (add more oil if needed), about three to four minutes per side, turning once.
Move to a paper towel-lined plate to drain. Serve with dipping sauce.
For the Sweet Chilli Sauce
Heat oil in a small saucepan at medium until hot and add garlic.
Cook garlic until golden for about two minutes, and stir sugar, vinegar, chilli paste, lime juice and fish sauce. Bring to a boil and cook until sugar is dissolved.
Stir corn starch and water together in a small bowl and whisk into chilli sauce.
Cook for two minutes, remove from heat. Serve sauce hot or at room temperature.


— Recipes courtesy Fish Chain, a start-up working with marginalised communities of independent fisher folk.