Fried Crab And Pork Stuffed Shells
From tanwiratchada 14 years ago
- 30 minutes to make
- Serves 2
Fried Crab And Pork Stuffed Shells or Poo Cha in Thai. These stuffed crab shells make for an excellent appetizer or a light meal when served with a salad on the side. After you have enjoyed Atlantic blue crabs or small stone crabs (with black claws) in other dishes, scrub the shells and save them to make this dish. Read more Otherwise, you can use individual soufflé dishes or ramekins. See less
Ingredients
- 350 grams crab meat shopping list
- 100 grams minced pork shopping list
- 100 grams onion, chopped shopping list
- 2 eggs, beaten and mix together shopping list
- ½ tbsp coriander leaves, chopped shopping list
- ½ tbsp garlic, chopped shopping list
- ½ tsp pepper shopping list
- 2 tbsp fish sauce shopping list
- ½ tbsp sugar shopping list
- 100 grams chili sauce shopping list
- 6 crab shells shopping list
- red chili, sliced (for garnishing) shopping list
- coriander leaves (for garnishing) shopping list
How to make it
- In a medium bowl, add chopped garlic, coriander, pepper and mix together.
- Then add pork, crabmeat, onion, fish sauce and sugar.
- Stir until all ingredients mixed well.
- Fill the mixture into each of six crab shells and steam for about 15 minutes until cooked.
- Dip the steamed crab in beaten eggs.
- Heat oil in a wok over medium heat.
- Then deep fry by facing down the crabmeat side into the hot oil until yellow.
- Remove and drain.
- Garnish with sliced fresh red chili and coriander leaves.
- Serve with chili sauce
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