1. Ingredients for crab and malabar spinach soup

250g field crab
1 bunch of Malabar spinach
1 bunch of jute
Shallots
Oil
Spices: Salt, seasoning powder, MSG

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Field crab. Photo: Dienmayxanh

2. How to cook crab and malabar spinach soup

Step 1 : Prepare ingredients

Put the crabs and a little salt in a basin, soak for about 30 minutes, then wash off the dirt on the crabs and start processing the crabs.

To make crab, peel off the shell, scoop out the yellow fat and set aside. Then, put the fat in a sieve and rinse it lightly with water to clean it. Put the crab body in a basket, wash it, then pour it into a mortar, add a little salt, and pound it until smooth. The salt will help the protein from the crab meat stick together, forming a block when cooked.

Next, add water to the mortar, use your hands to squeeze the crab meat until it dissolves, let it settle, then filter the water. Continue filtering a few times to get all the crab meat.

Pick the tops and fresh leaves of Malabar spinach and jute, discard the roots, old leaves and yellow leaves. Then wash and drain.

Peel the squash, wash it, then use a knife to cut it diagonally into small, bite-sized pieces.

Peel and chop the shallots.

Step 2 : Cook soup

Place the pan on the stove, add cooking oil and bring to a boil, then add shallots and saute until fragrant. Next, add crab paste and stir-fry for a few minutes.

Then, put the pot of crab water on the stove to boil, stirring constantly while boiling.

Before the crab is about to boil, turn down the heat to let the crab meat coagulate. Because this crab soup is easy to overflow, you should pay close attention to avoid overflow, leading to loss of crab meat. When the crab soup starts to boil, add the fried crab fat and vegetable mixture.

Finally, add 1 teaspoon of seasoning powder, 1 teaspoon of MSG, season to taste and turn off the stove.

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Refreshing crab and malabar spinach soup. Photo: bachhoaxanh

Step 3 : Finish

Scoop the crab and malabar spinach soup into a bowl and enjoy. Crab and malabar spinach soup is delicious when eaten with crispy eggplant and fried tofu.

3. Notes when cooking crab and jute soup

To cook delicious crab and malabar spinach soup, you need to choose the right ingredients.

You should choose crabs with bright, shiny shells, plump bodies, legs, and strong legs. You should choose female crabs because they will have more roe, which will make the soup sweeter and more fragrant. Female crabs will have a wider, oval-shaped apron.

You should not choose crabs with soft shells, hairy bellies or weak crabs that no longer run because these are suffocated crabs with loose and smelly meat.

When choosing to buy clean, pesticide-free Malabar spinach, you should choose vegetables with few leaves, small leaves and shoots, and fresh green stems and leaves. Do not choose Malabar spinach with large, plump leaves and stems, or dark, lush green leaves because this is Malabar spinach that has been sprayed with pesticides and is not safe to eat.

You should choose squash that is medium sized, sweet, low in fiber, and delicious. You should not choose squash with a yellowish-green skin, hard to press, or too large because this is an old squash, and will be fibrous and not delicious when eaten.

Do not strain the crab through a sieve because the crab meat will stick to the sieve.

The most important secret is to watch the temperature when cooking. Initially, after putting the pot on, turn on medium heat and stir in a circular motion in one direction to prevent the crab meat from sticking to the bottom and blending together. When all the meat floats to the top, turn down the heat and push the crab meat aside or scoop it into a separate bowl, pressing down the water.

The finished product is a bowl of soup with naturally sweet broth, beautifully shaped crab meat, and lush green vegetables.

How to make crab and malabar spinach soup without fishy smell, refreshing as above is simple, right? Go into the kitchen and show off your skills to treat your family with this nutritious soup!

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A bowl of crab soup and immense love rushed back . A bowl of hot crab soup, fragrant with the smell of June crabs, the smell of freshly harvested straw, the smell of village pond water mimosa, and a vegetable that can only be found anywhere else, except in my hometown - the flower sprouts... that makes many people miss it.