PU JA (Thai crab cakes)

Our recipe for this week is from Banjarong Restaurant at Dusit Thani Maldives. A timeless paean to Thai sensuality, the resort’s signature restaurant will delight you with Chef Sunai’s unique cooking techniques of Royal Thai cuisine served in a picturesque setting. Experience the delights of Thai food with all its variety, taste, and tradition in an over-water restaurant. Restaurants Thai chefs blend their culinary skills with tasteful innovations creating a memorable feast. Thai crab cakes served in their shells and deep fried with egg.

Ingredients (Serves four person)

• 400g       Minced skinless white prawns
• 120g       Onion shopped
• 150ml    Chili sauce
• Eight      Eggs
• 20g         Blended minced garlic, coriander, white pepper
• 40ml      Oyster sauce
• 10ml      Light soya sauce
• 10ml      Seasoning sauce 10 ml
• 10g         Sugar
• 200g       Crab meat
• 300g       Minced chicken
• 14 Crab shell 3″ side
• 500ml    Oil (for frying)

To Garnish
Fresh coriander and red chili

Instructions

1. Mix the minced white prawns, chicken, crab meat, two of the eggs, onion, oyster sauce, soya sauce, seasoning sauce, sugar, spice mix and mix all together in a bowl.
2. Stuff the clean crab shells with the mixture.
3. Steam the shells for eight minutes and set aside.
4. Heat oil in a saucepan. In a separate bowl lightly beat the remaining eggs.
5. Drop each shell in to the egg mixture before deep-frying until golden brown.
6. Serve with sweet chili sauce and garnish with coriander leaf and fresh red chili.