with MARIGOLD Fat Free Natural Yogurt
Stuffed Crabs
Made With MARIGOLD
Fat Free Natural Yogurt
Ingredients
10 blue crab shells
Filling:
300g minced chicken
200g crab meat
100g shrimp, minced
1 egg
3 shallots, minced
6 stalks of coriander leaves, finely chopped
1 tbsp Thai fish sauce
1/4 tbsp ground black pepper
Coating:
2 eggs, slightly beaten
Raita:
1 cup MARIGOLD Fat Free Natural Yogurt
1 Japanese cucumber, diced
1 carrot, diced
1 onion, diced
1 red chill, sliced thinly
1 green chilli, sliced thinly
A handful of mint leaves
Salt and sugar to taste
Method
Stuffed Crabs
1
In a bowl, add in all ingredients for the filling. Mix well. The texture of the filling should be sticky.
2
Stuff the filling into the empty crab shells. Smoothen the surface with the back of a spoon.
3
Steam the stuffed crabs for 5 minutes. Discard any remaining liquid. Leave it to cool at room temperature.
4
Dip each crab shell into the egg mixture, ensuring the filling is well coated.
5
Heat oil in wok. When the oil is hot, gently add in stuffed crabs and fry. As soon as the surface turns golden brown, dish out and serve immediately with the refreshing Raita.
Raita
1
Place all ingredients in a bowl and mix well. Keep refrigerated until ready to use.
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