Poo Ja

Name: Poo Ja (Stuffed Crab Shells)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 1 tablespoon fish sauce (nam pla); 200 g minced pork; 2 shallots, peeled and chopped; 2 egg yolks, beaten; cooking oil for deep-frying; 500 g cooked or canned crabmeat, mashed; 4–6 sprigs coriander leaves; 4–6 crab shells; 1 tablespoon chopped garlic; 10 black peppercorns; 1 tablespoon chopped coriander roots

Stuffed Crab Shells

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

The extra step of steaming, then deep-frying the stuffed crab shells produces an extremely moreish, finger-licking dish. Typically served at special family occasions, pair this with sweet chilli sauce, and a chilled white wine of your choice.

Ingredients

1 tablespoon chopped garlic
1 tablespoon chopped coriander roots
10

Asia
Thailand
Starter
Pescatarian
Gluten-free
South East Asia

Method

Using a mortar and pestle, pound the garlic, coriander root, peppercorns and shallots with the fish sauce.
Add the pork and mix well. Add the mashed crabmeat and mix again.
Fill the crab shells with the pork and crabmeat mixture. Pack it in tightly.
Place the crab shells in a steamer and steam for 15 minutes. Remove and top each stuffed crab