Seafood in a crab and ginger broth

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by: Barbie Cooking






Clarified soup and stocks: As the fish and egg whites cook and coagulate, they will entrap all the fine particles in the stock. When the crust is parted it should reveal a crystal clear stock beneath.




ingredients

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serves: 4

1 piece (1-inch/2.5-cm) of fresh ginger

2 limes

7 1/2 cups (1.7 liters) Chicken Stock

1 stalk lemongrass

1 bird chile pepper (cut in half lengthwise)

1 tablespoon Thai fish sauce

1 tablespoon light soy sauce

8 large raw shrimp (in shell but headless)

4 Asian blue swimming crabs (or 1 small cooked blue or other crab)

1/2 oz (15 g) rice vermicelli noodles

4 oz (100 g) monkfish fillet (very thinly sliced)

2 pieces green onions (cut into 2-inch (5-cm) and finely shredded lengthwise)

25 g (1 oz) bok choy (cut into 1-inch (2.5-cm) pieces)

1/4 cup (25 g) beansprouts

leaves Cilantro (for garnish)

FOR CLARIFYING THE STOCK:

4 oz (100 g) inexpensive white fish fillet (such as pollock, skinned and minced)

1 small leek (thinly sliced)

2 egg whites

FOR SERVING:

1 tablespoon each chopped mint and cilantro

2 bird chile peppers (thinly sliced)

2 tablespoons rice wine vinegar (or white wine vinegar)

Nutrition Facts
Seafood in a crab and ginger broth

Servings Per Recipe: 4

Amount per Serving

Calories: 272

  • Total Fat: 3.4 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 62.1 mg
  • Sodium: 835.5 mg
  • Total Carbs: 44.2 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 4 g
  • Protein: 21.2 g
VIEW DETAILED NUTRITION

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preparation

1.  Peel the ginger, reserving the peel, and cut into very thin slices. Remove a strip of zest from one of the limes with a potato peeler, then squeeze the juice from both limes.

2.  Pour the chicken stock into a large pan and add three-fourths of the sliced ginger, the ginger peel, the strip of Iime zest, the Iime juice, the outer Ieaves of the Iemongrass, the bird chile, fish sauce,anb any sauce. Slowly bring to a boil.

3.  Kill the crabs. Then put each crab back-shell down on a board and break off the tail flap. Break off the claws close to the body.

4.  Chop the body section of the crab in half (but not all the way through the back shell) using a large knife.

5.  Grab hold of the legs and gently tug on them to pull the body sections away from the back shell. Use a knife as an added lever if necessary, but they should come away quite easily, with the legs still attached.

6.  Turn each piece over and pick off the feather-like gills ("dead man's fingers"). Discard the back shells or save them for making stock.

7.  Cut the claws in half at the joint. Crack the shells of each piece with a hammer or the back of a large knife.

8.  Bring about 1 inch (2.5 cm) of water to a boil in a wide, shallow pan. Pile the pieces of crab onto a petal steamer, lower it into the pan, and cover with a well-fitting lid. Steam for 8 minutes.

9.  Uncover the pan of now cooked crab pieces and lift out the petal steamer.

10.  Hold the body of the shrimp in one hand and firmly twist off the head with the other. Save the heads for making stock, if desired.

11.  Break open the soft shell along the underbelly of each shrimp and peel if away from the flesh. Reserve the shells.

12.  Run the tip of a small, sharp knife along the back of the shrimp and pull out the intestinal vein if dark and visible (deveining is not always essential).

13.  Add the crab Iegs, body, and back shell, but not the claws, to the boiling stock, along with the shrimp shells. Bring back to a boil, cover, and simmer gently for 25 minutes, adding the claws after 20 minutes.

14.  Pour the stock through a large sieve into ahother large pan, discarding all the solids except for the crab. Let the stock cool. Meanwhile, remove the white meat from the claws, legs, and main body of the crab , in pieces as large as possible.

15.  To clarify the stock, add the fish, leek, and egg whites to the pan and whisk steadily over a medium heat until the mixture boils. Stop whisking immediately, lower the heat, and let simmer very gently for 5 minutes.

16.  Line a fine sieve or conical strainer with doubled cheesecloth and set it over a clean pan. Carefully pour the stock into the sieve and leave until all the liquid has dripped through. The stock is now ready to use.

17.  Bring a pan of lightly salted water to a boil. Add the noodles, remove from the heat, and let soak for 2 minutes. Drain and set aside. Mince the remaining ginger and half the remaining lemongrass.

18.  Bring the stock to a very gentle simmer, then add the shrimp, monkfish, ginger, and lemongrass, and cook gently for 1 minute. Add the noodles, crabmeat, green onions, bok choy, and beansprouts, and simmer for 30 seconds, then remove from the heat.

19.  Mix the mint and cilantro together in one small bowl and the chiles and vinegar in another.

20.  Divide the noodles among four large soup plates, then ladle the soup over them. Garnish with the cilantro leaves. Serve with the chopped herbs and chile vinegar, instructing your guests to season their soup to their own taste.

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