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Asparagus Crab Soup Sup Mang Tay Cua Recipe
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To make Asparagus Crab Soup Sup Mang Tay Cua you will need
Ingredients
| 2 1/2 | quarts | Water | | 2 | pounds | Pork bones | | 2 | teaspoons | Salt | | 1 | tablespoon | Fish sauce (nuoc mam) | | 1 | teaspoon | Vegetable oil | | 1 | | Clove garlic; chopped | | 2 | | Shallots or scallions; chopped white part | | 1/2 | pounds | Crab meat; fresh, frozen, or canned | | 1/4 | teaspoons | Freshly ground black pepper | | 2 | teaspoons | Cornstarch dissolved in: | | 2 | tablespoons | Water | | 1 | | Egg | | 1 | can | (15-oz) white asparagus; undrained | | 1/4 | cups | Chopped fresh coriander (Chinese parsley) | | 1/4 | cups | Chopped scallion greens |
Instructions
Bring water to a boil and put the pork bones in. Remove the scum, then
cover and continue to boil the bones for 1 hour. Remove the bones from the
stock and discard. Add the salt and the fish sauce to the stock.
Heat the oil and add the chopped garlic and shallots; add the crab meat and
fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black
pepper, stirring constantly, then add the crab meat mixture to the soup and
bring to a boil. Add the cornstarch-and-water mixture and stir for a few
minutes.
Break the egg open and drop it into the actively boiling soup while
stirring. Cook, still stirring, for about 2 minutes, then drop in the
asparagus, along with the liquid from the can and the rest of the black
pepper. Continue to cook until the asparagus is heated through.
Sprinkle the coriander and scallion green over the soup before serving.
Makes 6 to 8 servings.
Enjoy your Asparagus Crab Soup Sup Mang Tay Cua
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Thu 7 Aug 2008
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