Instructions: Crush the chilli, if using, in a pestle and mortar or on a board with the back of metal spoon. Put it in a bowl with the crabmeat, shallot, lime, ginger, red pepper, fish sauce or stock and coriander.

Mix well with enough of the beaten egg to make a soft, but not too wet, mixture then divide the mixture into four.

Spread the breadcumbs on a plate and place one quarter of the crabmeat mixture in the middle. Shape the mixture into a fishcake then spoon breadcrumbs over it, pressing them on until it is completely coated on all sides. Place the fishcake on a separate plate.

Repeat with the remaining mixture to make four fishcakes. Chill the fishcakes in the refrigerator for 30 minutes.

Meanwhile, to make the relish, grate the cucumber into a colander and put a plate on top. Put a heavy weight on the plate and leave the cucumber to drain for 20 minutes.

Mix the cucumber with the vinegar and sugar.

Heat the oil in a non-stick frying-pan and fry the fishcakes over a medium heat for 7 minutes on each side. Drain on kitchen paper, then serve with the cucumber relish.

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