Recipe#8613

Title: Asparagus And Crab Meat Soup - Mang Tay Nau Cua

SOAR

(Vietnamese fish sauce)
    1/2 ts Sugar
    1/4 ts Salt
      1 tb Vegetable oil
      6    Shallots, chopped
      2    Garlic cloves, chopped
      8 oz Fresh or canned lump crab
           -meat, picked over and
           -drained
           Freshly ground black pepper
      2 tb Cornstarch or arrowroot,
           -mixed with 2 tablespoons
           -cold water
      1    Egg, lightly beaten
     15 oz White asparagus spears, cut
           -into 1-inch sections with
           -canning liquid reserved
      1 tb Shredded coriander
      1    Scallion, thinly sliced
 
  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. Stir-fry 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.