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.