With 5 x 40g sachets of sweet chilli sauce (ample). A lovely complete starter for 2 sharing.

 Cooked White Crab Meat (14.5%), Bean Curd (Soy Milk, Acidity Regulator (E518),—Mayonnaise (Soy Bean Oil, Pasteurised Egg, Salt) Sugar, Spirit Vinegar, Modified Waxy Maize Starch, Mustard Paste ( Spirit Vinegar, Modified Tapioca STarch, Mustard Powder, Water), Stabiliser (E415), Citric Acid, Spice(Mustard Extract), Salt, Water), Yam Bean, Potato, Sweetcorn, Cabbage, Onion, Modified Tapioca Starch, Sugar, Vegetable Margarine [Palm and Coconut Oil, Emulsifier(E471, Soya lecithin, E331, E477), Colour (e160a), Citric Acid, Antioxidant (E385), Salt] Breadcrumb [Wheatflour, Vegetable Shortening (Palm Oil), Sugar, Salt, Yeast], Batter MIx [Wheatflour, Modified Tapioca Starch, Salt, Spices (Garlic, Black Pepper, Onion), Raising Agents (E450, E500), Dextrose, Thickener (E412), Yeast Extract]
 Sweet Chilli Sauce— Sugar, Water, Spirit Vinegar, Chilli Paste (5%), Modified Tapioca Starch, Salt, Citic Acid, Thickener (E415), Colours (E150c, E160c)  

 Sweet Chilli Sauce; Allow sauce to defrost in a refrigerator overnight. For quick defrost, run sachets under cold water, in a bowl for 15 minutes. Serve cold.
 Crab Cakes; Cook in a pre-heated oven at 200º C for 10 to 12 minutes.
(These can be deep fried at 180ºC for 3½-4 minutes)