Crab Dumpling and Rice Vermicelli Soup
Published November 20, 1993
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound thin rice vermicelli
¼ pound medium shrimp, shelled and deveined
5 eggs, lightly beaten
8 ounces fresh or canned lump crab meat, picked over and drained
Freshly ground pepper to taste
4 tablespoons vegetable oil
4 shallots, peeled and thinly sliced
4 cloves garlic, peeled and finely chopped
4 scallions, 2 thinly sliced and 2 minced
2 tablespoons tomato paste
1 teaspoon chili paste
4 plum tomatoes, quartered
5 ½ cups chicken broth, homemade or low-sodium canned
4 tablespoons bottled fish sauce (nuoc mam)
1 teaspoon sugar
4 large Boston lettuce leaves, shredded
2 cups fresh bean sprouts
½ cup mint leaves, chopped, for garnish
Coriander sprigs for garnish
1 lemon, quartered
4 chili peppers, thinly sliced
Nutritional analysis per serving (6 servings)
57 grams carbs; 207 milligrams cholesterol; 481 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 6 grams fiber; 1669 milligrams sodium; 27 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the noodles and set aside. Using a food processor or mortar and pestle, pound the shrimp very fine. Put the eggs in a bowl and beat in the shrimp, crab meat and pepper to taste. Refrigerate.
- Step 2
In a large pot, heat the oil and saute the shallots, garlic and sliced scallions until fragrant. Add the tomato paste and chili paste and cook for 1 minute. Add the tomatoes and cook for another minute. Add the chicken broth, fish sauce and sugar.
- Step 3
Bring the soup to a boil, then reduce the heat until it is barely simmering. Slide the crab-meat and egg mixture carefully into the soup. Cover the pot and simmer gently for 5 minutes, or until the mixture is slightly firm and floats. Sprinkle with pepper.
- Step 4
Divide the noodles among 4 soup bowls, top each with the shredded lettuce, a few bean sprouts and the minced scallions, and ladle the soup over. Garnish with the mint and coriander. Serve with lemon and chili peppers on the side).
Private Notes
Comments
This is so easy and fantastic. I upped the tomatoes to 6 and added bird eye chilli and served with sliced snap peas, enoki mushrooms and peanuts.
Outstanding!!!!! I used four eggs to try to make the dumpling less sloshy. I'll try three eggs next time as it was still sloshy. I halved the fish sauce, due to salt content and used cilantro instead of mint, as my family doesn't like it. I added julienned snow peas, sliced radishes and chopped peanuts to the vegies. The broth alone is worth cooking! I'll use it as a base with wheat noodles, tofu, and add julienned green beans, peanuts and the sliced radishes to the original vegies.
The aromas are wonderful as I'm cooking this soup. One question: I slid the seafood dumpling into the soup all in one piece, as the recipe seems to direct. After the 5 minutes of simmering though, my dumpling was still quite raw. I'm wondering if 5 minutes is correct for smaller dumplings?