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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I use to make this dish because my ex-wife always bought canned asparagus. It is my take on Crab and Asparagus meet egg drop. Ingredients:
8 ounces fresh or canned lump crab meat, picked over and drained |
4 cups chicken broth |
1 tablespoon plus 2 teaspoons chinese fish sauce |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1 tablespoon vegetable oil |
6 shallots, chopped |
2 garlic cloves, chopped |
freshly ground black pepper |
2 tablespoons cornstarcht, mixed with 2 tablespoons cold water |
1 egg, lightly beaten |
1 jar (15 ounces) white asparagus spears, cut into 1-inch sections with canning liquid reserved |
1 scallion, thinly sliced |
Directions:
1. 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.
2. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the shallots and garlic and stir-fry until aromatic. Add the crabmeat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set aside.
3. 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 crabmeat mixture and asparagus with its canning liquid cook gently until heated through.
4. Serve with a Sprinkle of scallion and freshly ground black pepper.
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