Cooling soup from field crab

Field crab cooked with Malabar spinach, Malabar spinach, and morning glory has the effect of cooling the body, stimulating appetite, and easy digestion.

Physician Bui Dac Sang, Hanoi Oriental Medicine Association, said that in 100g of field crab without shell and apron, there are 74.4g of water, 12.3g of protein, 3.3g of lipid, 2g of glucid; rich in vitamins and minerals, calcium. In Oriental medicine, field crab has a salty taste, fishy smell, cold properties, has the effect of dispersing blood, strengthening tendons, bones and joints.

Dishes made from field crabs are suitable for hot summer days.

Crab and Malabar spinach soup

Wash the Malabar spinach and chop it finely. Wash the crab, pound it finely, add water to the pounded crab and use a thin cloth or small mesh to filter the cooking water. Next, put the filtered crab water into the pot, add spices and stir well until the water boils, then remove all the crab meat, avoid overcooking the crab fat. Then, add the crab fat and Malabar spinach to the pot, boil again, then pour the crab meat on top and turn off the stove.

Crab and water spinach soup

Prepare a bunch of water spinach, 300g of field crab, onions, and shrimp paste. Soak the crab in water for 30 minutes to remove all the mud, then shake and rinse several times with clean water. Peel off the crab shell, scoop out the crab fat, set aside, remove the apron, put the crab in a mortar and pound until smooth, then filter the water. Pick out the old stems and wilted leaves of the water spinach, wash, drain, and chop finely.

Next, fry the shallots with a little oil, then add the crab paste, season with a little fish sauce, and put it in a small bowl. Put the pot of crab water on the stove, turn the heat down low, cook until it boils, then scoop out the crab meat that floats to the top. Add the spinach and a spoonful of shrimp paste, then add the crab meat, drizzle the crab paste on top, and turn off the heat.

Crab soup with Malabar spinach

Prepare 300g of ground field crab, two bunches of Malabar spinach, remove the leaves. Grind the crab with enough water to cover it, stir well to dissolve the crab. When the crab residue settles to the bottom, decant the crab water into a pot, bring to a boil, add Malabar spinach, season to taste.

Crab soup with taro and water spinach

Prepare 600g of field crab, 500g of taro, a bunch of water spinach. Choose medium-sized, firm and fatty field crabs, soak, wash off sand, tear the meat. Then, add a little salt, pound by hand or use a blender, filter the crab juice. Remove the crab fat and put it in a separate bowl. Wash the taro, boil it, peel it, and cut it into thirds. Pick the water spinach, remove the old stems, cut into 3-4 cm long pieces, wash and drain.

Next, put the pot of crab water on the stove, stir evenly in one direction, and cook over high heat. When the crab meat floats, scoop it into a bowl and set aside. Add the taro to the soup first, then the vegetables. When the crab soup boils and the vegetables are cooked, remove it from the heat, add MSG and stir well.

Continue to put the pan on the stove, saute the chopped shallots, add the crab fat and stir well, then pour the fat into the pot of crab and water spinach soup, ladle the soup into a bowl, place the crab meat on top of the potatoes and vegetables, and drizzle a little fat on top for decoration.

Crab soup

Prepare 200-300g of field crab, tomatoes, tamarind, shallots, green onions and raw vegetables to eat with. Choose medium sized crabs, peel off the shell, take out the roe and meat separately. Cut tomatoes into wedges, finely chop onions, coriander and dill.

Put the crab in a blender with enough water, blend until smooth and filter to get the clear liquid. Place the pot of crab water on the stove and simmer. When the pot of crab water boils, add two tamarinds and cook until the tamarinds float to the top, scoop out the sour liquid and discard the skin. Saute the chopped shallots until fragrant, then add the tomatoes and stir-fry until cooked.

Pour the fried tomatoes into the boiling soup pot, season to taste. Cook for about 5 more minutes. When the soup is cooked, add onions and Vietnamese coriander.

Note : Field crabs live in ravines, canals, ditches, and rice fields, so they can contain many leeches, worms, and parasites that can cause disease in humans. Pregnant women should avoid eating field crabs. People who are sick and have just recovered, have a weak digestive system, have diarrhea, high blood pressure, or heart disease should limit their use.

Crab should be eaten with perilla leaves and ginger to reduce the cold properties. People who are allergic to seafood should be careful. When preparing crab, it must be cooked to avoid the risk of infection with worms and parasites that cause stomachache, diarrhea, food poisoning, especially lung fluke disease.

Minh An

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