Asian Crabcakes with Fruit Chutney

• 225 grams crab meat white, cooked and drained
• 8 each shrimp raw, shelled and chopped
• 2 each scallions, spring or green onions sliced
• 2 dash soy sauce, light
• 2 each green chili peppers deseeded and chopped
• 1 bunch cilantro leaves and stalks, chopped
• 2 stalks lemongrass inner core finely chopped
• 1 teaspoon fish sauce
• 1 medium egg whites
• 1 tablespoon cornstarch cornstarch
• 1 x vegetable oil for frying
• 1 slice pineapple finely diced
• 1/2 each mangos diced
• 1/2 each paw-paw diced
• 1 inch ginger grated
• 1 clove garlic minced
• 1/2 small red onion diced
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar soft
• 1 x cloves, ground to taste
• 1 x cumin ground, to taste

1. Chutney:
2. Put all ingrediants in a small pan and cook for 15 minutes on a low heat.
3. Stir regularly, until thickens to chutney constituency.
4. Don't let it darken too much.
5. Leave to cool and then chill.
6. Crabcakes:
7. Put first 8 ingrediants into a bowl and whisk.
8. Seperately, whisk the egg white and cornflour and fold into the mixture.
9. Shape into small cakes.
10. Shallow fry for 23 minutes on each side until golden brown.
11. Serve.

crab meat, shrimp, scallions, soy sauce, green chili peppers, cilantro, fish sauce, egg whites, cornstarch cornstarch, vegetable oil, pineapple, pawpaw, ginger, garlic, red onion, red wine vinegar, brown sugar, cumin ground

Taken from recipeland.com/recipe/v/asian-crabcakes-fruit-chutney-53341 (may not work)