Seafood Recipes - Stuffed Crabs

Ingredients

• 6 small crabs

• 125g (4 oz) finely minced fat pork

• 60g (2 oz) prawn meat or 1 tbsp dried prawns, soaked

• 1 piece Chinese dried black fungus, soaked

• 2 spring onions (white parts only), chopped

• 1 small carrot, peeled and finely chopped

• 1 egg, beaten

• salt and black pepper

• 1 tsp fish sauce (nuoc mam) or light soy sauce

• 1 cup vegetable oil

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Method:

1. Boil the crabs for 8 minutes and drain, when cool remove the legs and extract the meat, then remove the top shell and rinse well, set aside.

2. Pick out the crabmeat from the body and place in a bowl with the leg meat. Add the pork and finely chopped prawn meat. Drain and very finely chop the fungus and add it to the crab with the onions, carrot, egg, salt and pepper and dish sauce.

3. Knead to a smooth consistency, then spoon paste into the cleaned crab shells, smoothing the tops.

4. Heat the oil in a wok and fry the crabs, filling side downwards two or three at a time, until the filling is golden brown and cooked through, about 8 minutes. Serve on shredded lettuce or a bed of parsley.