Pu ca (Bangkok stuffed crabs)

Ingredients

6 small live crabs or 1lb of crab meat and 6 scallops

Salt

1 tbsp. of nam pla (or anchovy essence)

1 tbsp of minced garlic

1 tbsp of minced coriander leaves and stems

1/4 tbsp of ground black pepper

5 tbsp of coconut milk

2 whisked egg whites

1 yolk whisked with 1 tbsp of water

Frying oil

Fresh coriander leaves to garnish

Preparation

If you have live crabs cook them in boiling water with salt. Strain the crabs, crack the claws and remove and shred the meat from the claws and the body.


Clean the shell so you can stuff it later. Combine the crab meat with the nam pla (or anchovy essence), garlic, coriander and pepper in a bowl.


Add the coconut milk and then add the whisked egg whites later. Stuff the crab shells with this mix. Brush the stuffing surface with the yolk whisked with water.


Place vegetable oil in a large pan and heat it to 360? F. Fry the stuffed shells in two batches for 3-4 minutes, pouring oil in the stuffing to make it puffy.


Garnish the shells with coriander leaves.