• 65 g/2 1/2 oz plain flour

• 1/2 teaspoon baking powder

• 1 egg, beaten

• 1 tablespoon Thai fish sauce

• 1 tablespoon lime juice

• 1 1/2 teaspoons chili sauce

• 150 g/5 oz crab meat

• 4 kaffir lime leaves, shredded

• 1 tablespoon chopped coriander leaves

• 1/2 tablespoon chopped mint

• 1/2 tablespoon chopped basil

• salt and pepper

• vegetable oil, for shallow frying

Dipping sauce:

• 50 ml/2 fl oz rice vinegar

• 50 g/2 oz caster sugar

• 1/4 teaspoon crushed chili flakes

• 1/2 teaspoon salt

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Method:

1. Beat together the flour, baking powder, egg, fish sauce, lime juice and chili sauce in a bowl until smooth.

2. Stir in the crab meat, lime leaves and herbs and salt and pepper to taste. Set aside for 30 minutes to infuse the flavors.

3. Meanwhile, prepare the dipping sauce. Put all the ingredients in a small pan and heat gently until the sugar dissolves.

4. Bring to the boil, then remove from the heat and allow to cool. Heat a shallow layer of oil in a heavy-based frying pan.

5. Whisk 2 tablespoons of cold water into the crab mixture and drop heaped teaspoons into the oil. Fry for 1 minute on each side until golden.

6. Drain on kitchen paper and keep warm while frying the remainder. Serve hot with the dipping sauce.