Starter:

Sesame Crab Cakes with Ginger Dipping Sauce

Ingredients

• 22.5 ml Vinegar, Rice, White
• 1 Med Pepper/45g Peppers, Chilli, Red, Raw, Unprepared, Average
• 10 g Ginger, Root, Raw, Pared, Average
• ½ Tsp/2½g Sugar, Caster
• 200 g Crab, White Meat, Canned, in Brine
• 25 g Beans, Green, Fine, Average
• 5 g Lime Leaves, Kaffir Lime, Bai Makrut, Sliced, Bottled
• 1 Clove/3g Garlic, Raw, Average
• ¾ Tbsp/11¼g Sauce, Soy, Naturally Brewedd
• 10 g Seeds, Sesame, Average
• 7.5 ml Oil, Olive, Average
• ½ Lime/42½g Lime, Raw, Flesh Only, Average

Method

1. To make the dipping sauce, mix 1 1/2 tbsp rice wine vinegar, 1/2 deseeded and chopped red chilli, 2cm piece of finely grated or chopped fresh ginger, 1/2 tsp caster sugar and a pinch of salt, and set aside.
2. To make the crab cakes, combine 200 white crab meat (fresh, frozen or tinned - drained well), 1/2 chopped red chilli, 25g finely sliced green beans, 2 fresh kaffir lime leaves, finely sliced, 1 crushed clove of garlic, and 3/4 tbsp soy sauce in a bowl. Mix everything together thoroughly with your hands. Wash your hands, but don't dry them, so the mixture doesn't stick when you shape the crab cakes. Press the crab mixture into about 6 patties, squeezing them together quite hard so they don't fall apart.
3. Empty 1 tbsp sesame seeds onto a plate and roll each crab cake in the seeds to coat each side. Heat the oil in a large non-stick frying pan and fry the patties for 1 or 2 mins on each side until golden brown. Garnish with the lime quarters and serve with the dipping sauce on the side.

Main:

Sticky Ginger Chicken with Noodles and Pak Choi

Ingredients

• 1oz/28g Ginger, Root, Raw, Unprepared, Average
• 1 Tbsp/15ml Sauce, Soy, Average
• 50 g Sauce, Chilli, Sweet, Thai, Dipping
• 1 Tbsp/6g Lime, Peel, Raw
• Juice Of 1 Lime/50ml Juice, Lime, Fresh, Average
• 700 g Chicken, Breast, Fillets, Fresh Skinless
• 300 g Pak Choi,
• 200 g Noodles, Straight to Wok, Medium
• 1 Tbsp/15ml Oil, Sesame, Average

Method

1. Preheat the oven to 190 C/375F.
2. In a bowl, mix the peeled and finely grated giinger, soy, chilli sauce and lime juice and zest. Make 4 diagonal cuts across each chicken breat (4 chicken breasts in total, each weighing 175g). Add to the bowl, turning to coat. Leave for anything up to 30 minutes, if you have time.
3. Place marinaded chicken on a baking tray lined wit greaseproof paper or foil. Pour any extra marinade over the chicken and cook for 25 minutees until baked through and well caramelised
4. Halve the pak choi if large, and steam for 3 to 5 minutes until just softened. Serve the pak choi alongside the chicken with noodles cooked according to the pack's instructions and dress with a few drops of sesame oil and a little soy sauce

Dessert:

Lime and Passion Fruit Souffle

Ingredients

• 400g Custard, Low Fat, Average
• 30g Sugar, Icing, Average
• 2 Lime/170g Lime, Raw, Flesh Only, Average
• 9oz/252g Passion Fruit, Weighed with Skin
• 3 Lg Egg/99g Eggs, Whites Only, Raw, Average
• 1 Tbsp/12g Sugar, Caster, Average

Method

1. Preheat the oven to 190c/375f/gas 5 and the grill to medium.
2. Place the custard in a large bowl and stir in the icing sugar, lime rind and passion fruit.
3. In a separate bowl whisk the egg whites until stiff. Using a large metal spoon gently fold the egg whites into the custard. Carefully transfer the mixture to a large soufflé dish, level off the surface and sprinkle with caster sugar.
4. Pop the soufflé under a medium grill for 3 minutes until the sugar melts. Transfer to the oven and bake for 20 minutes until well risen and set. Serve swiftly.

Total calories for the evening: 612