Wednesday, December 24, 2008

PU CHA (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)

METHOD
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.

1 comment:

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I just love the way you describes ingredients and its so easy to make them at home and I have just made same like you.