Poo Cha (Malaysian Style Stuffed Crabs)


Poo Cha

For Filipinos the name would be funny as it sounds like a swear word but for the Thai people this would mean a really nice stuffed crab dish. It would also look something familiar for the Filipinos as we have a nearly similar dish called Rellenong Alimasag the difference is the ingredients used because the Filipino version uses crab and potato while the Thai version uses crabs, shrimps and minced meat.

Now the question is which is better? Well I want to say the Filipino one is because of my origin but the Thai version for me is way much better. How can you compare potatoes with shrimps and minced pork? Anyway I am not saying our version sucks, it has its own place and if we are talking about being frugal then the Filipino version wins hands down, using potatoes as extenders is a brilliant idea as it can feed more people in the cheapest way. But if you have that extra budget and wanted to be a bit fancy then try this recipe out.

Ingredients

8 paddle crab shells
300g minced pork
150g crab meat
75g minced shrimps
3 pcs eggs
2 pcs shallots, minced
1 tbps chopped coriander
1 tbsp cornstarch
fish sauce
freshly ground black pepper

Method

1. In a bowl mix all of the ingredients except for 2 eggs.
2. Place mixed filling into the crab shells then smoothen the exposed mixture surface.
3. Place in steamer and steam crabs for 15 minutes. Remove from steamer then let it cool down.
4. Lightly beat remaining 2 eggs then set them aside.
5. Prepare a wok will enough oil for shallow frying. Once oil is hot, lower heat to medium, dip each stuffed crab shell into the egg mixture and fry them. Cook mixture side down first for 3-5 minutes or until golden brown then turn on the other side and cook for 5 more minutes.
6. Remove from wok then serve with hot.

Poo Cha Wide

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15 thoughts on “Poo Cha (Malaysian Style Stuffed Crabs)

  1. Hi Raymund, it’s a truly tasty looking dish. For many years I was quite squeamish about eating the roe and ‘bits’ inside deep fried crab, (luckily) I got over myself! what I like about this dish in particular is that it really highlights that part of the crab, which can often be forgotten. Plus the stuffing sounds so very tasty!

  2. Anytime I see crab cakes on a menu, I order them. Your version is quite different from any I’ve ever had. I’ve never had pork in a crab cakes before. It actually sounds quite good and the cakes look delicious. I can tell I need to try this recipe for sure! Thanks!

  3. Hello Ray, this is a gorgeous photo of a delicious treat. I bet your meals and snacks don’t last long in your home. Do you have neighbors that come and que up around dinner time at your door? LOL… I bet with potatoes, beef and crab and fried up even my picky teenagers might eat this, especially with your spicy pepper dipping sauce I see in the photo. Take care, BAM

  4. These look and sound so delicious, Raymund. I love stuffed crab and really miss the fresh Blue crab that was available when I lived on Galveston Island. The crab available here in Central Texas isn’t worthy of this beautiful dish, I’m afraid.

  5. I don’t have good/easy access to fresh or good crab here in Singapore and when I do it goes straight in the steamer so I can enjoy the wonderful sweet crab meat – but I have to say this dish looks yummy too. Do you just use sweet chilli sauce as the dip ?

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