‘Darling’ crab

‘Darling’ crab

Pu ja

By
From
South East Asian Food

Ingredients

Quantity Ingredient
4 blue swimmer crabs
5 coriander roots, chopped
2 medium-sized garlic cloves, smashed and chopped
1/4 teaspoon ground white pepper
2 eggs
170g minced pork
2 tablespoons fish sauce
vegetable oil, for deep-frying
4 coriander leaves
chilli shreds or flowers and coriander leaves, for garnish

Method

  1. Wash the crabs and steam them whole. Remove entrails and discard then remove and flake all the meat, including legs. Wash the body shells, dry them and keep them aside.
  2. In a mortar or a food processor attachment mash the coriander root, garlic and pepper to a fine paste. Lightly beat one egg. Mix the pork, crab meat and fish sauce with the spice paste, add the egg and mix everything well.
  3. Stuff this mixture into the crab shells and steam them until they are cooked. In the meantime beat the other egg and heat the oil for deep-frying. Place one coriander leaf on top of the stuffed portion of each crab, spoon beaten egg over it and deep-fry one at a time until the stuffed part of the crab is golden brown. Take out and drain, garnish with chilli shreds or chilli flowers and coriander leaves and serve on a plate decorated with a row of overlapping sliced tomato around one edge. Eat with Cucumber relish.
Tags:
SBS
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