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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 3
6 small crabs, finely chopped
4 ounce pork fatback, minced
1 beaten egg
2 ounce prawns, shelled finely chopped
salt
black pepper
1 Chinese black mushroom, soaked
1 teaspoon nước mắm (fish sauce) sauce
1 cup peanut 0il
2 green onions, white part only, chopped
lettuce
1 small carrot, pared and chopped
Boil the crabs for 8 minutes. Drain. Cool. Remove the legs. Extract the meat from the legs. Remove the top shell. Rinse and reserve the top shell. Pick the crabmeat from the body. Place in a bowl along with the leg meat. Add the chopped fatback and finely chopped prawn meat. Drain the black mushroom after soaking. Chop very fine. Add to the crabmeat. Add the green onions, carrot, egg, salt, pepper and nước mắm (fish sauce) sauce. Knead to a smooth consistency. Spoon into the cleaned crab shells, smoothing the top surface after filling. Heat the peanut oil in a wok. Fry the crabs, filling side down, until the filling is golden brown and cooked through, about 8 minutes. Serve on a bed of lettuce.