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. Otherwise, you can use individual soufflé dishes or ramekins.
- 350 grams crab meat
- 100 grams minced pork
- 100 grams onion, chopped
- 2 eggs, beaten and mix together
- ½ tbsp coriander leaves, chopped
- ½ tbsp garlic, chopped
- ½ tsp pepper
- 2 tbsp fish sauce
- ½ tbsp sugar
- 100 grams chili sauce
- 6 crab shells
- red chili, sliced (for garnishing)
- coriander leaves (for garnishing)
- 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
- The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food.
- Alternatively if you use a metal steamer cover the food with a paper towel which is not in contact with the food, or simply steam the crab in a microwave on medium or low heat.
- If you use a microwave, let the dish stand for one minute after each three minutes cooking, and check for "doneness" by probing it with a fork.
- If you prefer to omit the pork, use extra crabmeat, or chopped shrimp, instead.
- If you want the dish to be a little more spicy, add a little grated ginger and sliced chillis (prik chi fa daeng).