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Ingredients
  • 4 slices gluten-free bread
  • 2 x 145g tins crabmeat, drained
  • 1 red chilli, roughly chopped
  • 1 egg
  • 1 lime, zested and juiced
  • 3 spring onions, roughly chopped
  • 2cm ginger, peeled and roughly chopped
  • 15g fresh coriander, leaves picked and stems finely chopped
  • oil, for brushing
  • 2 tsp fish sauce
  • 3 tbsp sweet chilli sauce
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