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Ingredientes
- 2 Tbsp. Peanut oil
- 1/2 c. Shallots, peeled and sliced into thin rings
- 8 ounce Picked dungeness crab meat
- 4 c. Chicken stock
- 1 lb Asparagus, thick ends removed and cut into 1/8" rounds
- 2 x Large eggs, beaten
- 2 Tbsp. Fish sauce
- 3 Tbsp. Soy sauce
- 1 Tbsp. Corn starch
- 1 Tbsp. Water to taste White pepper
- 3 Tbsp. Minced cilantro
- 3 Tbsp. Minced green onions (green part only)
- 1 c. Pea sprouts (available at Asian markets)
Direcciones
- Method1. Sweat the shallots in the oil over medium heat till translucent/soft. Add in the crab meat and asparagus and saute/fry for two min, stirring gently so as not to shred the meat.
- 2. Add in the chicken stock and bring to a boil. Slowly pour the Large eggs in while stirring gently.
- 3. Combine the corn starch and water in a small bowl and mix thoroughly to make a slurry. Pour into the boiling soup while stirring and cook for five min.
- 4. Remove from the heat and add in the soy sauce, fish sauce and white pepper.
- 5. Ladle into hot deep bowls and garnish with the cilantro, green onions, pea sprouts and tempura fried asparagus spears. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 91 | 38% |
| Total Fat 10.3g | 13% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 1957mg | 82% |
| Potassium 785mg | 22% |
| Total Carbs 18.38g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.96g | 1% |
| Protein 21.05g | 34% |
