• 500 gground pork
• 8–10water chestnuts, peeled and diced
• 500 gcrabmeat
• 2onions, finely grated
• 3coriander roots, finely pounded
• 2 tbspsoy sauce
• 10crab shells or 10 scallop shells
• 2duck eggs
• 3 tbspflour
• 50 cloil for deep-frying
• To tastered, green and orange bell peppers, seeded and thinly sliced
• To tasteSweet chili dip (see page 60)
• To tastelettuce leaves

Method

1. 1In a bowl, combine the ground pork, water chestnuts, crabmeat and onions. Add the coriander roots and soy sauce, then mix gently.
2. 2Fill the crab or scallop shells with the mixture and steam for 10–15 minutes.
3. 3In a bowl, beat the eggs and flour until smooth. Set aside.
4. 4Heat the oil in a wok or sauté pan to 180°C. Carefully dip the filled shells in the beaten egg mixture and lower them into the hot oil. Fry for 4–6 minutes, until the filling is golden and crisp. Remove with a slotted spoon and drain on paper towels. Repeat with all the shells.
5. 5Arrange the crabs on a bed of lettuce leaves. Sprinkle with the peppers and serve with the sweet chili dip.