Deep-fried spanner crab cakes with sweet chilli and cucumber from Spice by Christine Manfield

Ingredients

• 6 green onions, finely sliced
• 50 ml coconut milk
• 1 teaspoon minced ginger
• 2 teaspoons soy sauce
• 2 tablespoons diced cucumber
• vegetable oil for deep-frying
• 1 x 300 g snapper fillet, finely chopped
• 200 ml Sweet Chilli Sauce
• rice flour
• 1 teaspoon freshly ground white pepper
• 400 g freshly picked spanner crabmeat
• 1 tablespoon chopped coriander leaves
• 2 teaspoons Chilli Jam
• 25 ml fish sauce
• 1 egg