crab, pork, ginger, coriander, green chilies, fish sauce, kaffir lime
leaves and peppercorns in a bowl. Mix well and set aside. Rinse and dry
the reserved crab shells. Brush them with some of the beaten egg. Fill
the shells with the meat mixture. Steam in a steamer for about 20
minutes or until the mixture is firm. Remove from the steamer and allow
to cool. Dust the crab shell with the rice flour. Dip each shell in the
remaining beaten egg. Deep fry over a moderate heat until golden brown
in color. Serve hot with salad and a spicy chili sauce.
probably the most popular shellfish eaten in Southeast Asia. They are
usually bought for special occasions, and the cooking methods are fairly
elaborate. This recipe uses a combination of crab and pork, which blends
very well with fresh coriander and ginger.