Pou ja – Thai Crab Stuffed

Ease : 2
Cost : 2
Spicy :
People : 4
  • Baking :
    pdf
    VN:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    Ingredients :

    • 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

    Preparation :

    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.

     

    Tips : you can cook the stuffed crabs steamed so do not brush with egg yolk and bake for 40 minutes, and if it is with a deep fryer, crabs should be well covered by hot oil and cook 15 minutes over heat strong.

    Caramel pork stew with eggs
    This dish can be prepared to Cambodia any time it, but also for feast.
    Sung choi boa
    This Chinese dish is an irresistible combination of textures: crunchy, sweet and fresh.
    Rojak – rujak - pasembor
    The rojak or rujak is a popular dish in Singapore, Malaysia and Indonesia. There are several variati...
    Sabzi Pilau - rice with vegetables
    sabzi Pilau is an Indian dish of rice and vegetables.
    Beef Bengal
    Beef Bengal is a very tasty dish that comes from us bangladesh.
    Momos sweet - sugar ravioli
    Momos are dumplings in sweet sugar found in Nepal and Bhutan.
    Aamer Ombol or Aum-bowl - soup of mango
    Here is a sweet tangy soup was consumed in Bangladesh and India.
    tang cu yuan bai cai - coleslaw bitterswee...
    Taiwan's specialty white cabbage round here is a recipe for sweet and sour cabbage called tang cu yu...
    Canh cu sen - Soup pork and lotus root
    Canh Cu Sen is a soup of pork and lotus root that is eaten in vietnam.
    Pochero – Puchero - stew
    Pochero or Puchero is a kind of stew of philippines.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

    :wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!: