Stuffed Crab (Poo Cha)

In a large bowl, combine the ground pork, crab meat, minced shrimp, egg, minced shallots, chopped coriander leaves, fish sauce, and ground black pepper.

Mix and blend the filling thoroughly until it becomes sticky — this helps it bind and hold together in the shells.

Tip: freshly picked crab meat gives the best result, though frozen crab meat works fine too. No empty crab shells on hand? Divide the filling into 6-8 portions and flatten into patties instead of stuffing.

Spoon the filling into the empty crab shells, packing it in and smoothing the surface with the back of the spoon.

Steam the stuffed crabs for 5 minutes.

Pour off any water that has seeped out during steaming, then let the crabs cool to room temperature.

Heat a wok with some oil over medium-high heat until the oil is hot.

Dip each stuffed crab shell into the slightly beaten eggs, making sure the filling is well coated.

Carefully transfer the egg-coated crabs into the hot wok and fry.

Fry until the surface turns light to golden brown, then remove from the wok.

Serve immediately, ideally with a chili sauce such as Lingham Hot Sauce on the side.