How to Cook Sour Crab Soup that is Uniquely Delicious and Appealing for the Whole Family

How to prepare Sour Crab Soup

• 1

  Prepare the crabs and filter the crab meat

  First, with 500g of field crabs that you bought, use your hands to remove the shell and the apron, then wash them with water until clean and let them drain. At the same time, the crab roe from the apron should be spooned out and put into a separate bowl.

  Simple tips for preparing field crabs

  • Step 1: First, soak the field crabs in rice water for about 10 minutes, then wash them with clean water 2 – 3 times.
  • Step 2: Then, let the field crabs drain, while placing them in the freezer refrigerator for 15 – 20 minutes.
  • Step 3: Finally, use your hands to remove the shell and apron, then use a spoon to scoop out all the crab roe from the shell into a separate bowl.

  See details: Simple tips for preparing field crabs

  Then, add all the prepared field crabs along with 500ml of water into a blender, blend until smooth for about 3 – 5 minutes.

  Once the crabs are finely blended, turn off the machine. To avoid leftover crab remnants, strain the liquid about 2 – 3 times.

  

  

  

  
• 2

  Prepare other ingredients

  You add 1 tablespoon of sour fermented rice into a sieve, at the same time adding 1/2 cup of filtered water (the type used for rice) into it, using a spoon to gently press to extract the fermented rice juice.

  For tomatoes, remove the stems, wash them directly under running water until clean, drain, and use a knife to cut into wedges.

  With 200g of dill, pick out the wilted or damaged parts, then rinse 1 – 2 times with clean water, drain, and cut into pieces. Finally, peel the shallots and slice them thinly.

  

  

  

  
• 3

  Stir-fry crab meat and tomatoes

  Once the ingredients are prepared, place a pan on the stove with 1 tablespoon of cooking oil over medium heat. When the oil is hot, add 1/2 of the sliced shallots and sauté until fragrant.

  Next, add the bowl of crab meat and 1 tablespoon of fish sauce, and stir-fry evenly for about 2 minutes. Once the crab meat starts to bubble, turn off the heat and transfer the crab meat to a bowl.

  In the same pan, continue by adding 1 tablespoon of cooking oil over medium heat. When the oil is gently sizzling, add the remaining shallots and sauté until fragrant.

  Then, sequentially add the cut tomatoes, 1 tablespoon of fish sauce, and 1 teaspoon of red color oil, and stir-fry evenly for 2 – 3 minutes. When the tomatoes are soft, turn off the heat and transfer the tomatoes to a plate.

  

  

  

  
• 4

  Cooking sour crab soup

  You pour the entire filtered crab soup water into a pot, place it on the stove and bring it to a boil over high heat for about 7 – 10 minutes. When the water boils and the crab residue has floated to the surface, you use a ladle to scoop it out into a bowl.

  Next, you continue to add the crab meat and sautéed tomatoes, reduce the heat to medium, and cook for another 5 – 7 minutes.

  Then, you add the strained fermented rice and the crab residue you just scooped out, gently stir with a ladle, then season with 1 teaspoon of salt, 1 teaspoon of ground pepper, and 1 tablespoon of fish sauce, stir again thoroughly.

  Finally, when the soup boils again, you adjust the seasoning to your taste, add the chopped dill, and then turn off the heat to serve in a bowl for enjoyment.

  

  

  

  
• 5

  Final product

  Sour crab soup is indeed an attractive dish when adorned with vibrant colors and a fragrant aroma from dill.

  When tasting, everyone will be surprised by the broth that has a naturally sour taste from fermented rice and tomatoes, especially with a hint of sweetness from freshwater crabs, plus the soft and fatty crab residue, which is truly “tingling”.