
Seafood in a crab and ginger broth

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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)
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
preparation

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