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Today, let's explore how to cook delicious and nutritious crab soup with water spinach and daylily using PasGo - the pioneering restaurant reservation app. Perfect for hot summer days.
Crab soup is one of the signature dishes of summer, commonly made by combining fatty field crabs with water spinach, morning glory, and sponge gourd. This dish is not only delicious and distinctive but also nutritious and cooling. While crab soup with water spinach is familiar to many, the secret lies in preventing the water spinach from discoloring and the crab from becoming fishy, which requires a little trick.
1. Ingredients for Making Crab Soup with Water Spinach and Daylily:
- Field crabs: 500 grams
- Water spinach: 1 bunch
- Morning glory: 1 bunch
- Sponge gourd: 1-2 fruits depending on size
- Seasoning salt, seasoning powder, MSG
- Dried shallots: 1 bulb
Opt for tender water spinach, preferably with young shoots. Be cautious to avoid bitter water spinach, as it can affect the overall flavor of the dish. You can use both the stems and leaves of the morning glory or just the leaves.
2. Cooking Method for Water Spinach Crab Soup:
Step 1:
- Field crabs should be thoroughly cleaned of any dirt and mud. Soak the crabs in a basin of clean water to help them quickly release any soil. Stir vigorously while soaking to remove the dirt and mud.
- Hold the crab firmly to prevent being pinched, and gently tear to separate the crab meat from the shell. Rinse the crab meat once in water and drain before crushing.
- Use a needle or toothpick to extract the inner part of the shell and discard the shell casing.
- Place the crab meat in a mortar and add about ½ teaspoon of table salt. Adding salt will help the crab meat to become fluffy, the crab cake to rise quickly, and form larger cakes. Grind evenly until the crab meat is thoroughly blended and smooth.
- Peel and finely chop the dried shallots, then sauté until fragrant. Add the crab bricks and stir. Sauté until the bricks are golden brown, then transfer to a separate bowl.
Step 2:
- Pick out the old, faded leaves of the water spinach and morning glory, then wash thoroughly and drain.
- Peel the fuzzy melon, trim off the ends, then wash thoroughly and drain.
- Slice the water spinach and morning glory into bite-sized pieces. Cut the fuzzy melon into medium-sized pieces. Note that the melon tends to shrink when cooked, so avoid cutting the pieces too small.
Step 3:
- After crushing the crab, use a strainer to extract the crab juice and discard the residue. Once strained, pour the crab juice into a pot and place it on the stove over low heat. Stir gently continuously until the soup pot is hot enough to ensure the crab soup does not stick to the bottom.
- Once the crab mixture starts to rise, pour in the pre-soaked crab bricks and gently stir. When the crab broth begins to boil, add the sliced water spinach and morning glory first, followed by the fuzzy melon. Continue simmering over low heat, then season to taste. The crab soup is ready in 1-2 minutes; turn off the heat and ladle it into bowls for serving.
The combination of fuzzy melon, water spinach, and crab soup pairs perfectly with rice and pickled eggplant. Additionally, you can apply this recipe for crab soup to create other dishes such as crab noodle soup, crab vermicelli soup, or sour crab soup, all of which are equally suitable. Wishing you success in your culinary endeavors!
Renowned as a Vietnamese rice restaurant, the Hoàng Yến Cuisine restaurant chain has long been the ideal destination for those who love traditional Vietnamese cuisine. The unforgettable charm of Hoàng Yến is created by the soul in each dish, distilled from the passion for exploring the culinary flavors of the three regions by the founders and preserving the cultural essence in each masterpiece. Hoàng Yến consistently wins over even the most discerning customers with its unique dishes, ranging from rustic ones like fried chicken wings in fish sauce, braised pork in coconut water, water spinach and crab soup, rice patty fish cakes,... to sophisticated and delicate dishes.
Hoàng Yến Cuisine Restaurant on Lê Duẩn Street
When you crave traditional dishes and want to change your dining atmosphere, come to Hoàng Yến restaurant to be served professionally. And don't forget to book a table through PasGo - a reputable, quality restaurant network to receive extremely attractive offers.
>>> For detailed information about the Hoàng Yến restaurant chain, see HERE
Vương Hoài compiled - PasGo.vn
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