Asparagus & crab meat soup (mang tay nau cua)
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Asparagus & crab meat soup (mang tay nau cua)
  Asparagus    Crab    Meat    Soups  
Last updated 6/12/2012 12:51:35 AM. Recipe ID 13190. Report a problem with this recipe.
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      Title: Asparagus & crab meat soup (mang tay nau cua)
 Categories: Soups
      Yield: 1 Servings
 
      4 c  Chicken broth
      1 tb Plus 2 teaspoons nuoc mam
           -(Vietnamese fish sauce)
    1/2 ts Sugar
    1/4 ts Salt
      1 tb Vegetable oil
      6    Shallots, chopped
      2    Garlic cloves, chopped
      8    Ounces lump crab meat,
           -picked over and drained
           Freshly ground black pepper
      2 tb Cornstarch or arrowroot,
           -mixed with
      2 tb Cold water
      1    Egg, lightly beaten
     15 oz White asparagus spears *
      1 tb Shredded coriander
      1    Scallion, thinly sliced
 
  * cut into 1-inch sections with canning liquid reserved
  
  This soup was probably created by some homesick Frenchman.  White
  asparagus (a French import), packed in jars or cans, is used for this
  recipe. Traditionally, crumbled, salted duck egg yolk is added to
  season the soup.
  
  If white asparagus is unavailable, use frozen or fresh asparagus (in
  this case, add the fresh asparagus to the broth from the very
  beginning and cook until tender, before adding the remaining
  ingredients).
  
  Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt
  in a 3 quart soup pot.  Bring to a boil.  Reduce the heat and simmer.
  
  Meanwhile, heat the oil in a skillet.  Add the shallots and garlic and
  stir-fry until aromatic.  Add the crab meat, the remaining 2
  teaspoons fish sauce and black pepper to taste.  Stirfry over high
  heat for 1 minute. Set aside.
  
  Bring the soup to a boil.  Add the cornstarch mixture and stir gently
  until the soup thickens and is clear.  While the soup is actively
  boiling, add the egg and stir gently.  Continue to stir for about 1
  minute. Add the crab meat mixture and asparagus with its canning
  liquid; cook gently until heated through.
  
  Transfer the soup to a heated tureen.  Sprinkle on the coriander,
  scallion and freshly ground black pepper.
  
  Yield: 4 to 6 servings.
  
  




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Recipe ID 13190 (Apr 03, 2005)

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