Thai-style crab cakes with quick chilli jam Archive

Ingredients

• 225g/8oz jam sugar with added pectin
• 3 tbsp red wine vinegar
• 2-3 long red chillies, seeds removed, finely chopped
• 2 garlic cloves, finely chopped
• 15g/½oz chunk fresh root ginger, finely chopped
• 100g/3½oz white crabmeat
• 100g/3½oz brown crabmeat
• 200g/7oz raw peeled king prawns (or other peeled raw prawns)
• 1 tbsp Thai green curry paste
• 1 tbsp cornflour, plus 1 tbsp extra for dusting
• 6 spring onions, finely sliced
• 25g/1oz fresh coriander, leaves finely chopped
• 6 tbsp sunflower oil, for frying
• flaked sea salt
• freshly ground black pepper
• lime wedges and fresh coriander, to serve