Fried crab and pork stuffed shells (poo cha)

4 servings
15 min
15 min
Very Easy
These stuffed crab shells make for an excellent appetizer or a light meal when served with a salad on the side.


Number of serving: 4
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)


  • 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.


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