This recipe serves 4 to six individuals, takes roughly 100 minutes to organize.
Elements
– 800 grams of subject crabs (a sort of freshwater crab present in fields, widespread in Southeast Asia). Select small feminine subject crabs with yellow bricks for optimum style and texture.
– 400 grams of floor shoulder meat
– 400 grams of shrimp (or mantis shrimp)
– 300 grams of fish cake
– 150 grams of fats
– 5-6 shallots
– 1 bunch of betel leaves
– 1 tomato
– Greens: water spinach, water mimosa, banana flower
– Spices: fish sauce, Hai Phong-style dried shrimp paste (optionally available), salt, MSG, tamarind juice
– Chi chuong (Hai Phong-style chili sauce)
– Crimson flat noodles. The guts of the dish lies within the flat pink noodles. To craft these noodles, one makes use of white rice, with a contact of gac (candy gourd) added for coloring.
1. Preparation
– Place the sector crabs in a excessive pot. Add a small quantity of salt to the pot.
– Shake the pot vigorously to take away grime from the crabs.
– Wash the crabs totally to eliminate any remaining grime.
– Peel the shell off the crabs. Separate the apron from the crab.
– Scoop out the crab roe and set them apart.
– Place the crab roe on a sieve. Rinse them gently with water to take away any residual black water, which might trigger a fishy style throughout cooking.
– Wash the crab physique totally.
– Switch the crab physique to a mortar.
– Add a small quantity of salt to the crab within the mortar. The salt added throughout pounding helps the proteins within the crab meat stick collectively, forming lumps when cooked.
– Pound the crab till it reaches a easy consistency.
– Add water to the pounded crab.
– Use your palms to rigorously squeeze the meat till it dissolves.
– Enable the combination to settle.
– Filter the water rigorously utilizing a sieve (or your palms) to separate and extract all of the crab meat from the liquid. If potential, filtering the crab water along with your palms, because the crab meat tends to stay to the sieve. Proceed the filtering course of till there are minimal indicators of any meat left within the crab physique. Take away the crab our bodies.
– Tailor the quantity of water used to match the specified serving measurement, adjusting for the variety of individuals consuming.
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After cleansing, the crab physique unveils its meat, whereas the yellow crab roe is put aside for additional use. Picture by VnExpress/Bui Thuy |
– In a mixing bowl, season the bottom meat with a teaspoon of salt, pepper, MSG, and sliced shallots.
– Combine the components totally.
– Wash the betel leaves to take away any impurities.
– Take the seasoned meat combination and evenly distribute it onto the betel leaves.
– When wrapping, be certain that to depart the colourful inexperienced facet of the betel leaves uncovered. This enhances the visible presentation of the dish.
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The uncovered vibrant inexperienced facet of the betel leaves boasts a easy texture. Picture by VnExpress/Bui Thuy |
– The 2 important greens for this dish are water spinach and water mimosa, with the selection various in response to the season. Wash and totally dry the greens.
– If water mimosa is on the market, chop them into small items, which assist enhances the general taste of the dish.
– Wash and chop scallions.
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The greens add a refreshing contact to the dish, due to their flavors and inexperienced hues. Picture by VnExpress/Bui Thuy |
2. Cooking course of
– Place the pot of filtered crab water on the range, setting the warmth to medium.
– Stir the crab water in a round movement, guaranteeing a unidirectional motion. This helps forestall the crab meat from sticking to the underside and mixing collectively.
– Observe the water for the looks of a skinny wisp of smoke. Because the water reaches the specified temperature, the crab meat will step by step float up.
– Separate the water from the floating crab meat.
– Decrease the warmth to medium-low to take care of the suitable cooking temperature.
– Use a small slotted spoon to rigorously scoop the crab meat from the pot.
– Switch the extracted crab meat right into a bowl.
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The crab meat, when cooked, transforms right into a paste with a mix of brown and white hues. Picture by VnExpress/Bui Thuy |
– Wash and grill shallots, then add to the broth.
– Season the broth with a teaspoon of fish sauce, salt, MSG, and tamarind juice to attain the specified taste stability.
– If accessible, take a spoon of Hai Phong-style dried shrimp paste, wrap it in banana leaves, and grill it.
– Add the shrimp paste to the broth to boost the general taste.
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The crab broth boasts a transparent, gentle brown hue. Picture by VnExpress/Bui Thuy |
– Reduce pork fats into small, diced elements.
– Fry the diced parts till golden and crispy. Add a pinch of salt for taste.
– Take out the fried pork fats from the oil.
– Fry shallots in the identical oil that was used for pork.
– Take away the fried shallots from the oil, and blend them with the fried pork fats.
– Retain the fried onion oil for the subsequent step.
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The crispy fried pork fats and onions have a golden-brown colour. Picture by VnExpress/Bui Thuy |
– Reduce tomatoes right into a cross.
– Blanch them with boiling water to make peeling simpler.
– Peel the tomatoes, take away the seeds, and finely mince them.
– Pour the finely minced tomatoes into the fried shallot oil.
– Season the tomato combination with a teaspoon of fish sauce.
– Stir and cook dinner till the tomatoes are gentle.
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The tomato and crab roe combination has a pink colour and a barely thick consistency. Picture by VnExpress/Bui Thuy |
– Pour the crab roe into the tomato combination. Stir effectively till the mix thickens barely.
– If you happen to choose a spicy taste, add a little bit of chili powder to the combination.
– Scoop out the tomato-crab roe combination and set it apart for additional use.
– Fry the fish muffins till they flip a golden brown colour.
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The fried fish muffins have a firmer texture, highlighted by browned edges. Picture by VnExpress/Bui Thuy |
– Place the pork wrapped betel leaves evenly in a non-stick pan.
– Activate the warmth to frivolously fry the rolls till the leaves agency up.
– Add a small quantity of cooking oil to the pan. Fry the rolls till they’re evenly cooked on all sides.
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After frying, the pork wrapped in betel leaves undergoes a colour transformation, with the leaves turning a darker shade of inexperienced. Picture by VnExpress/Bui Thuy |
– Boil and peel the shrimp. Relying on desire, substituting it with mantis shrimp.
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Boiled and peeled shrimp. Picture by VnExpress/Bui Thuy |
– Go for recent pink flat noodles for essentially the most scrumptious outcomes. In case it is unavailable, use dry noodles soaked in water, then boil in sizzling water earlier than consumption.
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Contemporary flat noodles include a lightweight brown colour and a barely chewy texture. Picture by VnExpress/Bui Thuy |
3. Presentation
– Start by blanching the pink flat noodles, and put them in a serving bowl.
– Layer the bowl with soft-boiled veggies, fish muffins, and boiled shrimp.
– Ladle the broth into the bowl.
– Add crab meat and tomato-crab roe combination into the bowl.
– Sprinkle the dish with pork fats, fried shallots, and chopped inexperienced onions.
– Improve the dish by serving it with chili pepper for an added kick of taste.
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In a bowl of Hai Phong-style crab noodle soup, you will discover a mixture of toppings, every bringing its personal colour to the medley. Picture by VnExpress/Bui Thuy |
Remaining product
– The reddish-brown flat noodles mix into the broth, providing a pure sweetness.
– The mix of crab meat, crab roe, crispy pork fats, and fried shallots creates a wealthy and savory essence.