To make the dipping sauce, blend
the garlic, chillies, ginger, lime leaves,
lemongrass and coriander in a food
processor until very finely chopped. Tip
the sugar into a small saucepan, add
3 tbsp water and heat gently to dissolve.
Continue to cook for another min or so
until the syrup starts to thicken slightly.
Add the chilli and ginger mixture, and
continue to cook for a further 2-3 mins.
Then stir in the rice vinegar, fish sauce
and soy sauce. Remove from the heat
and leave to cool to room temperature.
Cook the beans in a small pan of boiling
salted water for 1-2 mins until tender.
Drain and refresh under cold running
water, then leave to dry on kitchen
paper. Mix the crab with the cooked
beans and all the remaining ingredients,
apart from the sunflower oil. Season
with salt and freshly ground black
pepper and shape into 8 small patties.
Heat 1-2 tbsp sunflower oil in a frying
pan and cook 4 crab cakes at a time until
golden brown on both sides. Remove
from the pan and keep warm while you
cook the remainder. Serve with the
sweet chilli dipping sauce.