Thai Stuffed Crab

Recipe Ingredients

2 cups	125g / 4.4oz	Crab meat
1/2 cup	31g / 1.1oz	Ground pork
1 cup	146g / 5.1oz	Chopped shrimps
2/3 tablespoon	10ml	Chopped garlic
1 teaspoon	5ml	Ground white pepper
1/2 tablespoon	7.5ml	Chpd cilantro roots or stems
3 tablespoons	45ml	Golden mount or Maggi sauce
1		Jumbo egg
8		Clnd and dried crab shells
1/4 cup	4g / 0.1oz	Chopped cilantro leaves
2 tablespoons	30ml	Red chilies - slivered
		Oil for frying

Recipe Instructions

*Poo Jah

DIRECTIONS: Combine crab meat, pork, shrimps, garlic, pepper, cilantro roots, and Golden Mount sauce well. Stuff in each crab shell and pack tightly. Sprinkle cilantro leaves and red chilies.

Smooth the surface and press down securely. Bring a lot of water to a rapid boil in a steamer. Arrange in the stuffed crab shells.

Place several layers of paper towels on top of the steamer, NOT the food and replace the cover. Steam for 20 minutes and remove from heat. Cool. Beat the egg in a small bowl.

In a large wok, heat lots of oil over medium-high heat. Dip the stuffed crab in the egg and fry meat side down until golden brown. Remove from oil and drain well. Cool slightly and serve immediately.

Serve with Thai Sriracha chili sauce as an appetizer. Makes 4 servings.

NOTE: Do not fry the crab too long as the stuffing will shrink and fall out of the shell.

Source:
Keo Sananikone in "Keo's thai Cusine"

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