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Ingredientes
- 1/2 ounce dry white fungus - (abt 1/4 c.)
- 1 tsp peanut oil
- 1 lrg shallot sliced thin Freshly-grnd white pepper to taste
- 1 x warm chile seeded, sliced thin
- 1/4 lb medium shrimp peeled, deveined
- 1/4 lb cooked crab meat
- 3 c. Vietnamese or possibly regular chicken stock simmered with
- 1 piece ginger - (1") crushed
- 1 Tbsp. cornstarch - (generous) dissolved in
- 2 Tbsp. water
- 1 x egg white lightly whisked Salt to taste Freshly-grnd white pepper to taste
- 1 Tbsp. extra-finely minced cilantro Warm chile sauce for serving
Direcciones
- Reconstitute the fungus in warm water for about 10 min (till soft and expanded), then chop coarsely after cutting away its hard knobs. In a healthy pinch, you can substitute tree ears, but which would shoot the color scheme.
- Heat the oil in a large saucepan over medium-high heat, then saute/fry the shallot and white pepper for about a minute. Stir in the shrimp and cook another minute, flipping after 30 seconds. Add in the stock, then stir in the crab and fungus. Bring to a simmer, then thicken with the cornstarch liquid, stirring constantly.
- When ready to serve, pour in the egg white in a slow, steady stream, stirring slowly to create ribbons. Remove from heat, season with salt and white pepper, and ladle into bowls.
- At the last minute, sprinkle with the finely chopped cilantro - that will open up the flavor of the soup - and put on the table. Pass the chili sauce separately.
- Serve warm to 4 people as a first course.
- Comments: Do not be put off by the "white fungus" in this Vietnamese recipe. I wish I could tell you what it is, besides very pretty and vegetable - looking like delicate pcs of reef coral inside their hard plastic gift box ($3.99 for 8 ounces, Peony Mark Brand, that will make LOTS of the soup). In any case, if you can assemble all the ingredients, this is really a lovely soup: white on white, except for the pink of the shrimp and the touches of green garnish - but warm and spicy in some parts, crunchy in others, rich and chewy with the tang of the sea, all brought together under the light orchestration of the fine cilantro garnish. It takes practically no time to prepare.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 18 | 24% |
| Total Fat 1.97g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 137mg | 6% |
| Potassium 161mg | 5% |
| Total Carbs 2.17g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 11.59g | 19% |
