Bu ja - steamed crab
This is traditionally made from whole fresh crabs: the fresh (read that
as alive) crabs are killed by dropping them in boiling water, then the
shells are split, and the meat extracted for the recipe...
However you can simply buy crab meat... and if you don't have crab
shells you could easily use ramekin dishes (though the shells are nice
and showy for party food).
The food should be steamed in a bamboo steamer to avoid condensation
dripping onto the cooking food. Alternatively if you use a metal steamer
cover the food with a paper towel which is not in contact with the food,
or simply steam the crab in a microwave on medium or low heat. If you
use a microwave let the dish stand for one minute after each three
minutes cooking, and check for "doneness" by probing it with a fork.
If you prefer to omit the pork, use extra crabmeat, or chopped shrimp,
2 tablespoons of chopped garlic
2 tablespoons of chopped coriander (including the root if possible)
4 ounces of crabmeat
4 ounces ground pork
1 duck egg (or large hen's egg)
2 tablespoons of fish sauce
1 tablespoon of light soy sauce
a pinch of sugar
Note: if you want the dish to be a little more spicy, add a little
grated ginger and sliced jalapena (prik chi fa daeng)
combine all the ingredients in a food processor, and then spoon a
quarter of the mixture into each of four crab shells or ramekin dishes,
and steam for about 15 minutes until cooked.
garnish with slivered red and green chillis and coriander leaves.
Special thanks to - Muoi Khuntilanont.