| Recipe |
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Preparation
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
Bring to a boil.
Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet.
Add the shallots and garlic and stir-fry until aromatic.
Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
Stir-fry over high heat for 1 minute.
Set aside.
Bring the soup to a boil.
Add the cornstarch mixture and stir gently until the soup thickens and is clear.
While the soup is actively boiling, add the egg and stir gently.
Continue to stir for about 1 minute.
Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
Transfer the soup to a heated tureen.
Sprinkle on the coriander, scallion and freshly ground black pepper.
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Ingredients
4 c Chicken broth
1 tb Plus 2 teaspoons nuoc mam
(Vietnamese fish sauce)
1/2 ts Sugar
1/4 ts Salt
1 tb Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 oz Fresh or canned lump crab
meat, picked over and
drained
Freshly ground black pepper
2 tb Cornstarch or arrowroot,
mixed with 2 tablespoons
cold water
1 Egg, lightly beaten
15 oz White asparagus spears, cut
into 1-inch sections with
canning liquid reserved
1 tb Shredded coriander
1 Scallion, thinly sliced
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Love Making Tips - Main dishes | Meat [1]
Posted by: n\a |
Rating: 0.00
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