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Roast Duck & Crabmeat Soup With Tapioca




Source of Recipe


Everyday Food


List of Ingredients




Roast Duck and Crabmeat Soup With Tapioca


1 teaspoon garlic, crushed
1 tablespoon vegetable oil
3 tablespoons tapioca
5 cups chicken stock
2 g salt (pinch of salt)
2 g palm sugar (large pinch)
1 tablespoon oyster sauce
1 -2 tablespoon light soy sauce
100 g crabmeat
100 g duck, sliced (cooked roast duck meat)
1 cup snow pea sprouts (or baby spinach leaves)
2 green onions, chopped
1 tablespoon coriander leaves, chopped
2 g white pepper (pinch of pepper)
2 ml sesame oil
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Recipe




Fry the garlic in vegetable oil until lightly roasted brown and reserve.

Remove any dust from tapioca by tossing in a sieve.

Bring pot with plenty of water to the boil and which in tapioca, stirring often to avoid clumps and sticking.

Simmer until translucent.

This will take about 15 minutes for smaller tapioca and around 30 minutes to larger tapioca.

Drain in a sieve.

Bring stock to the boil seasoning with salt, sugar, oyster sauce and soy sauce.

Skim any solids from the top of the stock and reduce heat.

Add tapioca, crab, duck and pea shoots (or spinach leaves) and heat through, taking care that the soup does not boil.

This takes about 10 minutes over a fairly low heat, gently stir often to avoid things clumping together.

Serve sprinkled with green onion, coriander, garlic and pepper with a little sesame oil drizzled over the top.

For convenience and to let the flavours blend I combined this ingredients in advance in a small bowl.