Crab Stuffed with Minced Pork and Coriander Recipe
(Cua Tron Voi Thit Lon Xay Va Ngo)
Lean pork, chopped
Nuoc Mam sauce (optional)
Coriander root, chopped
Spring onions, chopped
Fresh coriander leaves, chopped
Fresh red or green chili pepper, finely
Remove the limbs from the crabs. Remove
the flesh from the shells, taking care to keep them intact. Remove the
flesh from the limbs as well. Flake all the flesh and set aside.
Combine the pork, onion, pepper, sugar,
Nuoc Mam sauce, if used, and coriander root in a food processor or
Remove and place in a bowl. Add the crab
meat and egg white. Add the spring onions and coriander leaves and mix
by hand, using more egg white if necessary.
Fill the crab shells with the mixture to
form a generous mound. Carefully break the egg yolk and place 1/2
teaspoon yolk on the top of each mound. Sprinkle with chili. Be very
careful when moving the crab shells or else the yolk will run.
Place each crab, stuffed side up, in a
large steamer and steam for 20 minutes. Serve with a generous green
salad or Simple Salad.