Photograph of the finished Pu ja

Thailand · Mai cua nhồi thịt chiên Thái

Pu ja

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 320 g
  • Photograph of Pork Pork 200 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Garlic Garlic 32 g
  • Photograph of Onion Onion 80 g
  • Photograph of Coriander Coriander 20 g
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Fish sauce Fish sauce 20 ml
  • Photograph of Panko breadcrumbs Panko breadcrumbs 80 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 60 ml

Method

  1. 1 Steam the crab for 12 minutes, remove the crab meat, and keep the crab shells, washing them clean to use as molds.
  2. 2 Crush coriander roots with garlic and black pepper, then mix with minced pork, crab meat, chopped onion, and fish sauce.
  3. 3 Add half a beaten egg to the filling, mix well, then stuff it into each crab shell, smoothing the surface.
  4. 4 Steam the crab shells for 10 minutes until the filling firms up, then let cool for 5 minutes.
  5. 5 Dip the filling side in the remaining egg and then in the breadcrumbs, then deep-fry for 4 minutes until golden brown and crispy.
  6. 6 Remove from the oil and drain on paper towels. Serve hot with Thai sweet chili sauce.

With an appliance

  • Air fryer 59 min

    For step 5: thoroughly spray oil on the egg and breadcrumb-coated filling, fry the crab shells at 195 degrees for 9 minutes, rotating the basket at the 5th minute; keep the shells facing up so the filling doesn't fall out.

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