Poo Cha (Stuffed Crab Shells)

This recipe is usually made with fresh crabs; the crabs are cooked, the meat is removed and mixed with the other ingredients, the mixture stuffed back into the cleaned crab shells, and then fried.

Ingredients

• 6-8 blue crab shells
• ♥♦♥♦Fillings:
• 8 oz ground pork
• 4 oz fresh crab meat
• 2 oz peeled shrimp, minced
• 1 egg
• 3 shallots, minced
• 6 coriander leaves, finely chopped
• 1 tablespoon fish sauce
• 3 heavy dashes ground black pepper
• ♥♦♥♦Coating:
• 2 eggs, slightly beaten

Directions:

In a bowl, mix all the ingredients in the Filling and blend well. The texture of the Filling should be sticky.

Stuff the Filling into the empty crab shells using a spoon.

Smooth out the surface with the back of the spoon.

Steam the stuffed crab for 5 minutes.

Discard the water that seeps out.

Cool the stuffed crab to room temperature after steaming.

Heat up a wok with some oil.

When the oil is heated, dip each crab shell into the beaten eggs.

Make sure the filling is well coated with the beaten eggs.

Transfer the stuffed crabs into the wok and fry them.

As soon as the surface turns light to golden brown, dish out and serve immediately.

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