- 250g/9oz floury potatoes, such as King Edward, cut into large chunks
- vegetable oil, for deep frying
- 10g/¼oz butter
- 1 tbsp finely chopped fresh coriander
- ½ large fresh green chilli, seeds removed and finely chopped
- 150g/5½oz white crabmeat, flaked
- 100g/3½fl oz brown crabmeat
- 2 limes, juice only
- salt and freshly ground black pepper
- 250g/9oz rice noodles
- 3 limes, juice only
- 4 garlic cloves, crushed
- 2 tbsp finely grated fresh root ginger
- 4 tbsp palm sugar
- 1 tbsp sesame oil
- 3 tbsp nuoc nam (Vietnamese fish sauce)
- 3 tbsp soy sauce
- 2 red chillies, 1 finely chopped and 1 sliced
- 1 large bunch fresh mint, leaves only, chopped
- 1 large bunch coriander, leaves only, chopped
- coriander cress
- 1 red chilli, sliced
- 4 spring onions, chopped
- Boil the potatoes in a saucepan of lightly salted water for about 15 minutes, or until tender. Drain well, and then return to the pan. Mash with a fork or potato masher until smooth.
- Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 180C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
- Add the butter, coriander, chilli and season with salt and pepper. Stir together to mix thoroughly, then leave to cool completely.
- Meanwhile, check the crabmeats carefully for any flecks of shell and discard. Add the crabmeats to the mashed potato mixture. Add the lime juice then shape into 4 round patties. If the mixture sticks to your hands, dip your hands in cold water.
- Carefully add the crabcakes to the oil and cook for 3-4 minutes, until golden-brown on the underside, then carefully turn them and cook for another 3-4 minutes on the other side. When fully cooked, remove from the fryer and drain on kitchen paper.
- Cook the noodles according to the packet instructions and place in a large bowl.
- Place all the other ingredients in a food processor and blend to a rough paste. Add the dressing to the noodles and mix well.
- Place the noodles in the centre of serving bowls and top with the crabcakes. Garnish with the coriander cress, chilli and spring onions.