| 1 |
Rinse crabs. Remove the top shell and rinse again,
then drain. Place crabs in a large bowl and pound with some salt,
add water, stir and strain to obtain crab liquid (use a sieve).
Pound crab sediments again and set aside. |
| 2 |
In a large soup pot, bring crab liquid to a boil.
When crab meat floats on the surface, reduce heat to simmer. Clarify
liquid and set residue aside (this should form a dense crab patty). |
| 3 |
In a separate pan, stir-fry the tomatoes with the
garlic, baby leeks and fish sauce, then add tamarind pulp and bean
curd. Season with sugar, salt and shrimp paste, then add to crab.
Simmer for a few minutes. To serve, place rice noodles in a bowl,
pour in the soup. |
| 4 |
Serve with cilantro leaves, banana blossom, chili,
bean sprouts, mint leaves, water spinach, ngo gai and a few wedges
of lime. |
| 5 |
HELPFUL HINS: The standard garnish of leaves is also
served with the various hand rolls. Since paddy field crab is
difficult to find, try using whatever small variety of crab is
available. |
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