![CRAB-SOUP-WITH-SPONGE-GOURD-AND-MALABAR-SPINACH-01 CRAB-SOUP-WITH-SPONGE-GOURD-AND-MALABAR-SPINACH-01](https://vnifood.com/wp-content/uploads/2022/08/CRAB-SOUP-WITH-SPONGE-GOURD-AND-MALABAR-SPINACH-01-600x312.jpg)
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Passive Time | 5 minutes |
Servings |
people
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Ingredients
Ingredients
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Instructions
- - Filter the ground river crab with 2 bowls of water through the mesh several times to remove the grit. Saute shallot, add crab roe to stir-fry, add crab water and cook over medium heat.
- - When the soup is just boiling, remove the crab roe from the pot so that we will put it on the bowl of soup later.
- - Add chopped sponge gourd, malabar spinach to boil, season to taste with salt. Before turning of the heat, add a little fish sauce.
- - Ladle the soup into a bowl, put the crab roe on top of the bowl. Serve the soup with pickled white eggplant, shrimp paste, and hot rice.