With over 2,500 km. of coastline, Thailand has no shortage of seafood. Take your pick: from surprisingly fresh -tasting made to order dishes in lowly street stalls and everyone’s favorite volcanic red Tom Yam choke full of seafood to crispy grouper with spicy sauce –sour, hot, salty with slight sweetness at the end. One of my favorite seafood dishes, though,  is Poo Cha .

This past weekend the ziploc bag was so full that I could no longer zip it up. So I quickly rushed out to the nearby Asian supermarkets and got myself others ingredients-pork, shrimp, water chestnut, etc.- and started cooking this famous seafood delicacy. The end result was a plate full of crispy scrumptious Poo Cha which tasted so good. We ate the whole of them for breakfast. 

Ingredients   yields 3-4 servings 1 hour 30 minutes  200 grams minced pork   100 grams crab meat  5 water chestnuts, cut into small pieces    5 medium size shrimp, shelled and chopped finely   1 egg  1/2 tablespoon Chinese cooking wine   1 tablespoon light soy sauce   10 dashes black peppercorns, freshly pounded   1 stalk spring onion, sliced thinly  crab shells  For coating   1 egg, beaten  some all purpose flour   Thai plum sauce/ Thai sweet chilies sauce/ chilies sauce for serving  Preparation  1. In the mixing bowl, combine all the ingredients, massage with hand until it becomes sticky.    2. Cover and let sit in the fridge for 30-45 minutes so that the flavors will incorporate and mature.   3. Bring the mixture out of the fridge and stuff the filling into the empty crab shells. Steam the stuffed crab on high heat for 10-15 minutes.   4. Remove the stuffed crabs from the streamer. Let cool. Cover the fillings with some flour, dip the crabs in beaten egg. Deep fry until golden crispy.   5. Serve immediately with Thai plum sauce/ Thai sweet chilies sauce/chilies sauce.