Thai-style crab cakes with sweet chilli dipping sauce

YOU’LL NEED
300 gms crab meat Three eggs 1 stick lemongrass, finely chopped 1 large spring onion, finely chopped A quarter bunch fresh basil, finely chopped 2 fresh red chillies, deseeded and finely chopped Half inch ginger, peeled and finely chopped 2 limes, juiced Salt to taste 1 tsp fish sauce Two packets of breadcrumbs Refined sunflower oil
FOR THE SAUCE

Thai sweet chilli sauce, 1 lime, 1 tsp soya sauce, a few drops of fish sauce
METHOD
Put the crab meat into a mixing bowl and beat two eggs into it. Add the lemongrass, spring onion, basil, chilli, ginger, salt, fish sauce and lime juice to the mixture. Add a handful of breadcrumbs and mix everything gently. If the mixture is too loose, add another handful of breadcrumbs and continue to mix until the mixture holds together when shaped into a flat patty. Form the mixture into small flattish cakes, wetting your hands with water as you go. Lightly crumb the cakes on a bed of seasoned breadcrumbs, then put into the fridge to firm up for half an hour. Heat a few spoons of oil in a non-stick pan, once the oil is hot, add the crab cakes, and fry them in small batches, on medium heat, until beautifully golden crisp and fluffy on both sides. Drain the crab cakes on paper towels, then quickly mix together the dipping sauce ingredients and put into a serving bowl. Serve with the dipping sauce.