Ingredients

Ingredients For the crabcakes

• 250g/9oz crabmeat, picked over

• 120g/4oz scallops, minced in a food processor

• 120ml/4fl oz double cream

• 1 tsp ginger root, finely grated

• 1 small bunch fresh coriander, finely chopped

• 3 drops Tabasco sauce

• 1 tbsp vegetable oil

For the tamarind glaze

• 2 tbsp tamarind paste (available from Asian grocers)

• 6 tbsp water

• 1 tbsp brown sugar

• 3 tbsp apple juice

• ½ tsp ground cumin

• ½ tsp coriander seeds, lightly crushed

• 1 tbsp saké or rice wine

For the asparagus

• 1 tbsp vegetable oil

• 1 bunch asparagus, blanched and refreshed

• 1 clove garlic, finely chopped

• 2 tbsp soy sauce

• 1 tsp caster sugar

• 1 tbsp water

Description

Recipe Uses 250g/9oz Crabmeat, Picked Over, 120g/4oz Scallops, Minced In A Food Processor, 120ml/4fl Oz Double Cream, 1 Tsp Ginger Root, Finely...

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