Crab and Asparagus Soup

Written by on June 14, 2012 in Java Culinary, Java Culinary Chinese with 0 Comments

Crab and Asparagus Soup

Crab and Asparagus Soup Recipe


Chinese Crab and Asparagus Soup

1.5 L stock (I prefer use shrimp or chicken stock or clam juice or substitute for water)
1 nutmeg, crushed and placed in a spice bag
1 cloves garlic, minced
1/2 onion, chopped
300 g white asparagus*, trimmed and cut into 2-cm pieces
300 g canned crab
1 cup frozen peas
2 eggs**, lightly beaten
1 tbsp fish sauce
1/2 tsp ground white pepper
seasalt if you need
1 1/2 tbsp sesame oil
3 tbsp cornstarch, dissolved in 6 tbsp water

Chinese chives (kucai), thinly sliced
cilantro, chopped

The Chili Soy Sauce:
10 – 15 bird eye chilies, sliced
6 tbsp soy sauce
2 – 3 tsp lime/vinegar

1.  In a stockpot, add stock, the spice bag, garlic and onion; boil.

2.  Add asparagus; cook for 5 minutes. Put in crab meat; cook over medium heat until boiling again.

3.  Reduce the heat to low and quickly stir in whisked egg in a stream.  Combine the peas.

4.  Then, add the cornstarch mixture. Season with fish sauce, sesame oil, pepper and salt.

5.  Add cilantro and simmer for a couple of minutes, till the soup slightly thickens.  Garnish with chives.

Chili Soy Sauce:
Combine all the ingredients.

*To trim asparagus, you don’t need any knive.  Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks.  The asparagus automatically breaks just where the woody part ends and the fresh, juicy asparagus begins. So you don’t need to worry about breaking off too much or too little.

** To get a whiter result soup, use egg whites only.

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