ingredients

• 400 g of crabmeat

• 300 g ground pork

• 50 g dehydrated mushrooms

• 1 shallot

• 2 tbsp. to s. of nuoc-mâm sauce

• 1 fresh egg

• 20 g of sugar

• Ground pepper

Steps

Step 1

Dip the mushrooms for 15 minutes in a bowl of hot water. Rinse them, chisel them. Peel and chop the shallot.

2nd step

Mingle crab, pork, mushrooms, shallot, nuoc-mâm sauce, sugar, egg, pepper.

Step 3

Divide the mixture into 4 crab shells (or 4 ramekins). Bake 25-30 minutes in preheated oven at 200 ° C (tea 6)

or close and steam.

tips

Virginia's thing:

Serve with homemade fish sauce (see page 12 of the book on the front).

My ideas:

• Express sauce: I mix 5 cl of nuoc-mâm sauce, 2 tbsp. to s. of white vinegar, 40 g of sugar, 5 cl of water, 1 dash of chilli paste, 1 clove of pressed garlic, 1 tsp. to s. grated carrot.

• I buy frozen raw crab, canned crab or cooked cakes; and black mushrooms under the brand Suzi Wan (supermarkets).

• Before serving, I decorate the dish with a few slices of small tomatoes and chopped mint.