Crabcakes with Pak Choi

For the Crabcakes with Pak-Choi, shred the crab meat a little. Finely dice the bell bell pepper. Peel and chop the onions.

Mix the diced peppers, onions and egg into the crab meat. Season with salt and pepper and mix well. Keep in a cool place until further use.

Wash the pak choi, cut the root end just straight so it doesn’t fall apart, and cut in half lengthwise. Clean the spring onions and cut into thin rings. Cut the chili pepper into fine rings, removing the seeds.

Form eight small cakes from the crab meat mixture. Heat the oil in a large frying pan and fry the cakes in it for 3 minutes on each side, not too hot.

Remove and keep warm.

Heat the oil for the vegetables in the frying pan. Put the pak choi halves in, cut side down, and roast for 1-2 minutes.

Remove and briefly sauté two-thirds of the scallions and the chili rings. Pour on soy sauce, fish sauce and chicken stock. Season with salt with pepper to taste.

Arrange the crabcakes with pak choi on plates. Drizzle with the sauce and sprinkle with the remaining scallions.

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