The night before, we had steamed flower crabs for dinner and these crab's shell were salvaged to make this dish!
The Fillings are:
1/4 part of fresh minced prawn,
1/4 part of minced pork (with some Tapioca flour)
2/4 part home made fish paste,
Finely chopped Garlic, Carrot and Spring Onion,
Salt, Sesame oil and Pepper to taste.
Mixed all the ingredients thoroughly and stuffed it into the Flower Crab Shells.
Deep fried it on low flame in a wok of hot cooking oil for about 15 minutes,
Colander it and leave aside.
Cook shredded crab meat in a Tapioca starch gravy,
Pour it over the cooked stuffed flower crab shells and it's ready to be serve.
The fillings was full of textures- the crab meat/gravy was smooth and perfect with rice or you can just slurp it up with a spoon-Heavenly!.
FYI-First and second on the left are male crab shells while those on the right are female crab shells.