Boo Ja
stuffed crab

1 large crab
75 gr minced meat
2 tbsp kecap asin (light soy sauce)
4 cloves garlic
1 tbsp black peppercorns
6 coriander roots
1/2 spring onion
1 egg
1 tsp breadcrumbs
4 tbsp oil

ingredients sauce:
6 red lombos (large chilies)
2 cloves garlic
2 tbsp palmsugar
2 tbsp nam pla (fish sauce)
1 tsp salt
2 tbsp rice vinegar
coriander leaves

Pound the garlic, the peppercorns and the coriander roots into a paste. Slice the spring onion fine. Clean the crab, remove the inside of the crabs and its leggs. Take out the meat and clean the shell. Mix the crab meat with the mince meat, the paste, the spring onions, the kecap and the egg. Stuff the crab with the mixture and steam the crab for 10 minutes. Then put the breadcrumbs on the exposed part of the filling. Heat in a wok the oil and fry the expose part of the crab for 2 minutes holding the crab downwards. Serve the crab with the dipping sauce.

preperation/method sauce:
Pound the lombosk and the garlic into a paste. Then mix it with all ingredients except the coriander leaves and warm it in a pan until the palmsugar has dissolved. Garnish the sauce with the coriander leaves.

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