Singapore Crab Cakes
1½ pounds (675 g) fresh crabmeat
2 cloves garlic, minced
4 Thai red chili peppers, sliced
¼ cup (60 mL) chopped green onion
2 tablespoons (30 mL) minced white onion
2 teaspoons (10 mL) minced fresh ginger
2 teaspoons (10 mL) minced Thai basil
Grated zest of 1 lemon
1½ cups (375 mL) panko breadcrumbs
2 large eggs, lightly beaten
4 cups (1 L) canola oil
½ cup (125 mL) all-purpose flour

Chili Sauce
¼ cup (60 mL) ketchup
1 tablespoon (15 mL) oyster sauce
1 tablespoon (15 mL) soy sauce
1 tablespoon (15 mL) tamarind paste
1 tablespoon (15 mL) sambal oelek
1½ teaspoons (7 mL) chili paste
Juice of 2 lemons
1 green onion, chopped
1 tablespoon (15 mL) chopped cilantro
3 tablespoons (45 mL) canola oil
2 tablespoons (30 mL) minced white onion
4 cloves garlic, minced
1 tablespoon (15 mL) minced fresh ginger

For Serving
2 tablespoons (30 mL) canola oil
3 cups (750 mL) watercress, washed and dried
4 poached eggs
Cilantro leaves, for garnish

Please don't use imitation crab... it makes me sad
Pick over the crabmeat to ensure that no shell or cartilage remains. Place the crabmeat in a medium bowl and add the garlic, chili pepper, green onion, white onion, ginger, Thai basil and lemon zest. Mix thoroughly with your hands, breaking up the crabmeat. Add the panko and eggs and mix again. Form into 4 crab cakes, lay them on a small baking sheet and place in the freezer for 10 minutes to help firm up the crab cakes. (You can make the chili sauce while the crab cakes are in the freezer.) In a wide, high-sided pan, heat the canola oil to 320F (160C). Remove the crab cakes from the freezer and dredge them in flour. Fry the crab cakes in batches for 2 minutes on each side. Drain on paper towels.

Feel the burn
To make the chili sauce, in a small bowl, combine the ketchup, oyster sauce, soy sauce, tamarind paste, sambal oelek, chili paste, lemon juice, green onion and cilantro. In a small saucepan, heat the canola oil over medium-high heat. Add the white onion, garlic and ginger and sauté for 2 minutes. Stir in the ketchup mixture and cook for another minute. Remove from the heat and set aside.

Heat the canola oil in a large frying pan over medium heat. Add the watercress and sauté for 2 minutes, until the leaves wilt and the colour pops to a brighter green, then transfer to a bowl and set aside.

To assemble, place one Singapore crab cake on each plate. Top with sautéed watercress, a poached egg and a spoonful of chili sauce.

Garnish with cilantro leaves and serve remaining chili sauce on the side.