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Crabmeat
and Tapioca Pearl Soup
(Cua Nau Bot Bang)
Vietnamese
Recipes |
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Fresh, frozen or canned crabmeat can be used for this soup. if using
live fresh crabs, boil 1 or 2 crabs in just enough water to cover
for 10 minutes, then drain and remove the meat. Reserve the cooking
liquid and use in place of the chicken stock listed in the
ingredients.
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Ingredients
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Filling:
1 tbsp
4
225 g/8 oz
1.2 litres
2 tbsp
125 g
To garnish:
2 tbsp
2 tbsp
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vegetable oil
shallots, peeled
crabmeat
chicken stock
fish sauce
tapioca pearls, soaked in water for 10 minutes
freshly ground black pepper
chopped coriander leaves
chopped spring onion, green part only
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Method:
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Heat the oil in a pan, add the shallots and fry gently until
lightly browned. Add the crabmeat and stir-fry until beginning
to brown, then add the stock and fish sauce.
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Drain the tapioca, add to the pan and boil for 5 minutes or
until the tapioca pearls are clear. Pour into warmed individual
soup bowls and sprinkle with pepper, coriander and spring onions
(scallions). Serve hot.
Serve 4
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