Stuffed Crabs (serves 4)
Crab shells are stuffed with seasoned minced pork, then steamed to seal in the juices and deep fried to golden brown.
Ingredients
3 cloves Garlic, peeled and chopped
4 springs Coriander, leaves and roots separated and chopped
10 black peppercorns
2 shallots, peeled and chopped
1 tbsp fish sauce
200g Minced pork
500g Crabmeat
4-6 Crab shells, cleaned
2 Egg yolks, beaten
Cooking oil for deep-frying
Direction
Pound garlic, coriander root, peppercorns and shallots together into a paste, then mix fish sauce. And pork and crabmeat. Mix well.
Fill crab shells with pork and crabmeat mixture. Place in a steamer over boiling water and steam for 15 minutes. Remove from heat.
Sprinkle coriander leaves over crabs and coat with egg yolk.
Heat enough oil to deep-fry stuffed shells. When oil is hot, carefully lower stuffed shells in and cool until golden brown.
Drain well. Garnish as desired and serve hot.
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