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CRAB SOUP WITH SPONGE GOURD AND MALABAR SPINACH

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CRAB SOUP WITH SPONGE GOURD AND MALABAR SPINACH
As a popular dish of the majority of people in the North, crab noodle soup is full of nutrients and has cooling properties, suitable for family meals in the summer.
Cuisines
CRAB-SOUP-WITH-SPONGE-GOURD-AND-MALABAR-SPINACH-01
Votes: 1
Rating: 5
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Rate this recipe!
Course MAIN DISH
Cuisine Vietnamese
Cooking recipes Soups
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
people
Course MAIN DISH
Cuisine Vietnamese
Cooking recipes Soups
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
people
CRAB-SOUP-WITH-SPONGE-GOURD-AND-MALABAR-SPINACH-01
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. - 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.
    CRAB-SOUP-WITH-SPONGE-GOURD-AND-MALABAR-SPINACH-01CRAB-SOUP-WITH-SPONGE-GOURD-AND-MALABAR-SPINACH-01
  2. - 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.
    CRAB-SOUP-WITH-SPONGE-GOURD-AND-MALABAR-SPINACH-01
  3. - Add chopped sponge gourd, malabar spinach to boil, season to taste with salt. Before turning of the heat, add a little fish sauce.
    CRAB-SOUP-WITH-SPONGE-GOURD-AND-MALABAR-SPINACH-01
  4. - 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.
    CRAB-SOUP-WITH-SPONGE-GOURD-AND-MALABAR-SPINACH-01

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