|
Stuffed Crab Shells |
| (PU
CHA) |
|
|
|
INGREDIENTS : The stuffing |
 |
|
Ground pork |
5 |
oz. |
|
Crab meat
|
4 |
oz. |
|
Garlic, chopped
|
1 |
tbsp. |
|
Onion, chopped |
1 1/2 |
tbsp. |
|
Spring onion, chopped |
1 1/2 |
tbsp. |
|
Egg |
1 |
whole |
|
Fish sauce |
1 |
tbsp. |
|
White pepper, ground |
1 |
tsp. |
|
|
|
INGREDIENTS : The Shells |
|
Crab shells
|
2 |
|
|
Egg |
1 |
whole |
|
Vegetable oil for
frying |
2 |
cups |
|
(2-4 servings)
|
 |
1. In a bowl, mix together all the stuffing ingredients but
not to the point where the mixture becomes a sticky ball of
paste.
|
|
2. Stuff the crab shells with this mixture. If you do not
empty crab shells, you can use large scallop shells and pack
the stuffing in tightly.
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3. Steam these stuffed shells in a steamer until done (20
minutes). Lift the shells from the steamer and let cool.
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4. Pour excess juice off the shells. Heat oil in a wok or
frying pan. Dip the whole shells in beaten whole egg to cover
then fry the whole shells face down first until golden brown
then turn to finish the other side. This frying process is
merely to give the stuffed shells color and heat.
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5. Serve hot.
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Tips… |
|
Thais
eat meals in a totally different way from Westerners. Many main
dishes are served at the same time at the center of the table and
are eaten with rice. Everyone shares all the dishes.
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