Preparation

If we have live crabs, we will cook them in boiling salted water.
drain the crabs, break the claws and empty them, remove and shred the meat from the body.
clean the shell of the body well to fill it later.
In a bowl, combine the crab meat with the nam pla (or essence of anchovies), garlic, coriander and pepper.
add the coconut milk and then add the whites.
Fill the crab shells with this mixture.
varnish the surface of the filling with yolk beaten with water.
put 5 cm. of vegetable oil in a large frying pan and heat to 180º c.
fry the stuffed shells in two batches if necessary, for 3-4 minutes, drizzling the filling well with oil so that it becomes fluffy and toasted.
garnish the shells with coriander leaves.

Ingredients

  • 6 small live crabs (or 500 gr. Of crab meat and 6 scallop shells)
  • Salt
  • 1 tablespoon of nam pla (or essence of anchovies)
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped coriander leaves and stems
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons of coconut milk
  • 2 whites mounted
  • 1 yolk beaten with 1 teaspoon of water
  • plenty of vegetable oil for frying
  • fresh coriander leaves for garnish