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Asparagus Crab Soup (Sup Mang Tay Cua)
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| Servings |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 6-8 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 2-1/2 quarts water |
2 pounds pork bones |
2 teaspoons salt |
| 1 tablespoon fish sauce |
1 teaspoon vegetable oil |
1 clove garlic, chopped |
| 2 shallots or white part of 2 scallions,
chopped |
1/2 pound crabmeat, fresh, frozen, or canned |
1/4 teaspoon freshly ground black pepper |
| 2 teaspoons cornstarch dissolved in 2
tablespoons water |
1 egg |
1 can (15 ounces) white asparagus, undrained |
| 1/4 cup chopped fresh coriander (Chinese
parsley) |
1/4 cup chopped scallion green |
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| 1 |
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. |
| 2 |
Heat the oil and add the chopped garlic and shallots;
add the crabmeat and fry for 5 minutes over high heat. Sprinkle with
1/8 teaspoon of black pepper, stirring constantly, then add the
crabmeat mixture to the soup and bring to a boil. Add the
cornstarch-and-water mixture and stir for a few minutes. |
| 3 |
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. |
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