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Crab Soup with Malabar Spinach
Rate this recipeA rustic soup from the poor countryside, passed down from long ago, that still keeps its charm and delicious flavor in Vietnamese cuisine.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
45 minutes
Servings
3
Level
Easy
Ingredients
Paddy crabs
300 g
Malabar spinach
200 g
Jute leaves
100 g
Shallots
2 piece
Implementation Steps
01
- Soak the crabs in water to clean them for about 20 minutes before cooking.
- Remove the top shells and scoop the crab roe into a separate bowl.
- Remove the top shells and scoop the crab roe into a separate bowl.
02
- Pound the crabs in a mortar until fine, then strain to collect the liquid and discard the solids.
- Wash the Malabar spinach and jute leaves and cut into lengths.
- Finely mince the shallots.
- Wash the Malabar spinach and jute leaves and cut into lengths.
- Finely mince the shallots.
03
- Put 1.2 l of water in a pot with the crab liquid and heat, stirring as it warms.
- When it's about to boil, turn the heat down and cook until the crab sets into curds, then lift them out.
- When it's about to boil, turn the heat down and cook until the crab sets into curds, then lift them out.
04
- Heat another pot with 2 tablespoons of oil and fry the shallots until fragrant. Once fragrant, add 1.2 l of water.
- When it boils, add the Malabar spinach and jute leaves.
- When it boils, add the Malabar spinach and jute leaves.
05
- Season with 2 tablespoons of fish sauce, 1/2 tablespoon of sugar and 1 tablespoon of seasoning powder.
- Add the crab, cook for another 5 minutes, then turn off the heat.
Your dish is done.
- Add the crab, cook for another 5 minutes, then turn off the heat.
Your dish is done.
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