Poo Cha with Spicy Tamarind Sauce

Ingredients

• 500g (1.1 lb) crab meat, cooked and shredded 500g (1.1 lb) crab meat, cooked and shredded
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 4 kaffir lime leaves, finely chopped 4 kaffir lime leaves, finely chopped
• 2 tablespoons galangal, grated 2 tablespoons galangal, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 teaspoon fish sauce 1 teaspoon fish sauce
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 egg, beaten 1 egg, beaten
• ½ cup all-purpose flour ½ cup all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying
• For the spicy tamarind sauce: For the spicy tamarind sauce:
• ½ cup tamarind pulp ½ cup tamarind pulp
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the crab meat, lemongrass, kaffir lime leaves, galangal, garlic, red chili, fish sauce, soy sauce, and beaten egg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Gradually add the flour to the crab mixture, stirring until it forms a thick batter.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium heat.
4. 4.
   Take a spoonful of the crab mixture and shape it into a patty. Repeat with the remaining mixture.
5. 5.
   Carefully place the crab patties into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
6. 6.
   For the spicy tamarind sauce, combine the tamarind pulp, palm sugar, fish sauce, red chili, and garlic in a small saucepan. Cook over low heat, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
7. 7.
   Serve the Poo Cha hot with the spicy tamarind sauce on the side.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is cooked and shredded before using it in the recipe. If using fresh crab, steam or boil it until fully cooked, then remove the meat from the shells and shred it.

Tips & Tricks

• For an extra kick of heat, add a few drops of Thai chili sauce to the spicy tamarind sauce.
• If you prefer a milder flavor, remove the seeds from the red chili before adding it to the crab mixture.
• Serve the Poo Cha with a side of fresh Thai herbs, such as cilantro and Thai basil, to enhance the flavors.
• If you don't have access to fresh crab meat, you can use canned crab meat as a substitute.
• To make the crab patties ahead of time, prepare the mixture and shape the patties, then refrigerate until ready to fry.

Serving advice

Serve the Poo Cha as an appetizer or as a main course accompanied by steamed jasmine rice and a refreshing Thai salad.

Presentation advice

Arrange the golden crab patties on a platter, garnished with fresh herbs and a sprinkle of chopped red chili. Place a small bowl of the spicy tamarind sauce in the center for dipping.