- 4 medium sized crabs
- 300 g of ground pork
- 6 shelled shrimps
- 100 g of soy vermicelli
- 30 g of green onion
- 30 g of coriander
- 4 fragrant dried mushrooms
- 1 tablespoon of chili paste
- 1 tablespoon of cornstarch
- 1 tablespoon of palm sugar
- 2 tablespoons of in soy sauce
- 3 tablespoons of nuoc mam sauce
- 2 tablespoons of lime
- 1 teaspoon of glutamate
- 10 g of fresh ginger
- 1 teaspoon of freshly ground black pepper
- 2 egg
- 1 egg yolk
- 2 clove garlic
Cook the crabs in boiling water for 30 minutes then remove all the flesh, being careful not to break the shell and clean thoroughly.
Soak the soy noodles in a cold water for 15 minutes, drain and cut
Soak 15 minutes the fragrant mushroom in cold water, drain well then chopped and book.
Chopped coarsely shrimp and garlic, then chisel green onion and cilantro and set aside.
Cut the palm sugar into small pieces .
In a bowl put the crab meat, the ground pork, shrimp, green onion, cilantro, garlic, ginger, chili paste, the cornstarch, soy sauce, pepper, eggs and 2 tablespoons of nuoc mam sauce and mix everything for a homogeneous good farce.
In a bowl put 1 tablespoon of nuoc mam sauce, lemon juice, the palm sugar and stir until the sugar is well dissolved.
Stuff the shells by packing well to prevent the stuffing from falling during cooking.
Brush over the stuffing with a layer of egg yolk and bake in oven at 180 ° C for 20 minutes.
Serve hot with white rice and palm sugar sauce.