Poo Ja from The Little Thai Cookbook by Marshall Cavendish
The extra step of steaming, then deep-frying the stuffed crab shells produces an extremely moreish, finger-licking dish. Typically served at special family occasions, pair this with sweet chilli sa...
Ingredients
- 1 tablespoon chopped coriander roots
- 500 g cooked or canned crabmeat, mashed
- 4–6 sprigs coriander leaves
- 10 black peppercorns
- 1 tablespoon fish sauce (nam pla)
- 2 shallots, peeled and chopped
- 2 egg yolks, beaten
- cooking oil for deep-frying
- 200 g minced pork
- 4–6 crab shells
- 1 tablespoon chopped garlic
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