Crab Stuffed with Minced Pork and Coriander Recipe

(Cua Tron Voi Thit Lon Xay Va Ngo)

Ingredients : Serves 4

2

225 g

1

1 teaspoon

15 g

15 ml

1 tablespoon

2

1 tablespoon

1 tablespoon

1

Cooked crabs

Lean pork, chopped

Onion, chopped

Black pepper

Sugar

Nuoc Mam sauce (optional)

Coriander root, chopped

Eggs, separated

Spring onions, chopped

Fresh coriander leaves, chopped

Fresh red or green chili pepper, finely sliced

• 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 blender.

• 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.