Brown Crab Soup (Made from Brown Crab)

Prepared from two brown crabs for a rich, natural crab flavour. Ideal for sharing

Serves: 3–4 people
Cooking time: 60 minutes
Difficulty: Easy

Ingredients

Main

• Brown crabs: 2 crabs (600g–1kg each)
  (meat for soup, shells for stock)

Soup base

• Chicken or pork stock: 2 litres

Other ingredients

• Prawns (peeled, chopped): 200g
• Shiitake mushrooms (sliced): 120g
• Sweetcorn kernels: 150g
• Quail eggs (boiled, peeled): 10–12 pcs
• Chicken eggs: 2 eggs (beaten)
• Cornstarch: 2½ tbsp + 5 tbsp water

Seasoning

• Fish sauce: 2½ tbsp
• White pepper: ½ tsp
• Salt (if needed, to taste)

Garnish

• Spring onion
• Coriander

Cooking Instructions

1. Prepare the crabs
   Clean the crabs. Steam or boil until cooked.
   Remove all crab meat and set aside.
   Lightly crush the shells.
2. Make crab stock
   Bring 2 litres stock to a boil.
   Add crab shells and simmer 15 minutes for natural crab flavour.
   Remove and discard shells.
3. Cook the soup
   Add mushrooms and sweetcorn. Simmer 5–7 minutes.
   Add crab meat, prawns, and quail eggs. Simmer 3–5 minutes.
4. Thicken & finish
   Slowly add cornstarch mixture while stirring until lightly thickened.
   Pour beaten eggs slowly into boiling soup to create egg ribbons.
   Season with fish sauce and white pepper. Adjust to taste.
5. Serve
   Turn off heat. Garnish with spring onion and coriander. Serve hot.