Stuffed Crab Shells (PU CHA)

INGREDIENTS : The stuffing

Ground pork 5 oz.
Crab meat 4 oz.
Garlic, chopped 1 tbsp.
Onion, chopped1 1/2 tbsp.
Spring onion, chopped1 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.

3. Steam these stuffed shells in a steamer until done (20 minutes). Lift the shells from the steamer and let cool.

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.

5. Serve hot.

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.