Marshall Cavendish

Poo Ja

Stuffed Crab Shells

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Preparation info

  • Difficulty

    Easy

  • Serves

    4–6

Appears in

The Little Thai Cookbook

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 black peppercorns
  • 2 shallots, peeled and chopped
  • 1 tablespoon fish sauce (nam pla)
  • 200 g minced pork
  • 500 g cooked or canned crabmeat, mashed
  • 4–6 sprigs coriander leaves
  • 2 egg yolks, beaten
  • cooking oil for deep-frying
  • 4–6 crab shells

Method

  1. Using a mortar and pestle, pound the garlic, coriander root, peppercorns and shallots with the fish sauce.
  2. Add the pork and mix well. Add the mashed crabmeat and mix again.
  3. Fill the crab shells with the pork and crabmeat mixture. Pack it in tightly.
  4. Place the crab shells in a steamer and steam for 15 minutes. Remove and top each stuffed crab shell with coriander leaves. Brush with beaten egg yolk.
  5. Heat enough oil for deep-frying in a wok over medium heat. Lower the crab shells into the hot oil and cook until the stuffing is golden brown. Remove and drain well.
  6. Serve with Thai chilli sauce on the side, if desired.

© 2014 All rights reserved. Published by Marshall Cavendish.