Fried crab and pork stuffed shells (poo cha)

Other

4 servings

Very Easy

30 min

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These stuffed crab shells make for an excellent appetizer or a light meal when served with a salad on the side.

Ingredients

• 350 g crab meat
• 100 g minced pork
• 100 g onion, chopped
• 2 eggs, beaten and mix together
• ½ tablespoon coriander leaves, chopped
• ½ tablespoon garlic, chopped
• ½ teaspoon pepper
• 2 tablespoon fish sauce
• ½ tablespoon sugar
• 100 g chili sauce
• 6 crab shells
• red chili, sliced (for garnishing)
• coriander leaves (for garnishing)

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Preparation

• 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.

Tanwiratchada

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