3 ways to cook delicious and unique sour crab soup at home to make meals more appealing

Preparing the crab

First, with 500g of freshwater crab, wash it 1 – 2 times with water to remove all the sand that may still be stuck, then drain, and use your hands to split the shell and the belly apart. At the same time, use a spoon to scoop out the crab fat from the shell into a bowl.

Next, take a blender and add all the freshwater crab and 100ml of water, then blend at medium speed for about 5 – 7 minutes, until the crab is finely blended, then turn off the machine and transfer it to a bowl.

After that, add 200ml of water, use chopsticks to stir well, and then use a sieve to extract the crab meat.

Continue by adding 500ml of water, stir well once more, and then sieve the crab meat again into another bowl.

Prepare shrimp and other ingredients

After buying the shrimp, wash them with water to clean, drain, then peel the shells using your hands, remove the heads and the black vein on the back.

Cut the tofu into bite-sized cubes. Wash the tomatoes directly under running water until clean, drain, and then cut into wedges.

Remove the roots from the coriander and green onions, wash them clean, drain, and chop them finely with a knife. Peel the shallots and mince them.

Next, wash the fresh herbs that will be served alongside, then drain them as well.

Fry the tofu

Once the ingredients are prepared, heat a pan on the stove with 150ml of cooking oil over medium heat. When the oil is gently bubbling, add the 2 pieces of cut tofu, and fry for about 7 – 10 minutes.

When the tofu is golden brown on both sides, turn off the heat and remove them to a plate to drain the oil.

Chop the shrimp

Take a meat grinder and add all the peeled shrimp into it, then grind finely at a medium level for about 3 – 5 minutes, until the shrimp is smooth, then turn off the machine and pour the shrimp into a bowl.

Make the crab meat

Take the crab broth that has been filtered once and add the egg white and the finely chopped shrimp into it, use chopsticks to stir well so that the mixture blends together.

At the same time, heat a pan over the stove with 2 tablespoons (30ml) of cooking oil and 1/3 of the minced shallots to sauté until fragrant over medium heat. Next, add the mixture of crab broth and shrimp into the pan and stir-fry for about 5 minutes.

Finally, add 1 tablespoon of fish sauce and stir again with chopsticks, then turn off the heat and transfer to a bowl.

Stir-fried crab roe

Using the same pan, continue to heat it on the stove with 3 tablespoons (45ml) of cooking oil and half of the minced shallots, then sauté until fragrant over medium heat.

Next, add the bowl of crab roe, stir-frying evenly for about 3 minutes, then turn off the heat and transfer to a bowl.

Stir-fried tomatoes with fermented rice

Continuing with the same pan, place it back on the heat with 2 tablespoons (30ml) of cooking oil over medium heat. When the oil is shimmering, add 2/3 of the tomatoes cut into wedges and 100ml of water, stirring for about 3 minutes.

Next, add 1 bowl of fermented rice (rice bowl size), and stir for an additional 3 – 5 minutes, then turn off the heat and transfer to a bowl.

Cooking crab soup

At the same time, place a pot on the stove with 200ml of water, the crab meat that has been strained a second time, 2 teaspoons of seasoning, 1/2 teaspoon of monosodium glutamate, and 1 tablespoon of fish sauce, use chopsticks to stir evenly so that the seasoning dissolves, then cook for about 15 – 20 minutes on low heat.

Next, you continue to add the sautéed crab meat, the remaining tomatoes, along with the crab meat and the sautéed tomato mixture into the pot, and cook for an additional 10 – 15 minutes.

When the crab meat floats to the surface, it means it is cooked, then season to taste, turn off the stove, and it’s ready!

Completion

Finally, take a bowl and add a little fresh noodles, chopped green onions, Vietnamese coriander (ngò gai), and the crab soup you just cooked along with tofu, and enjoy right away!

Final Product

The sour crab soup really doesn’t disappoint everyone, does it?

The faint aroma from the rice paddy herb and fresh vegetables continuously spreads, which is truly stimulating. The broth has a sweet taste from the freshwater crabs and a subtle sourness from fermented rice that is incredibly enticing!

The crab meat is rich and flavorful, combined with fresh, firm shrimp, and complemented by the soft tofu, making it delicious “bá cháy”.

Processing fresh crabs

First, wash the fresh crabs 1 – 2 times with water to clean them, then let them drain. Next, use your hands to separate the shell from the body, then use a spoon to extract the crab fat from the shell into a bowl.

After that, take a mortar and add 1/2 of the crab body, using a pestle to pound it until it is fine, then transfer it to a basin. Next, add 700ml of water, use a ladle to mix well, then use a sieve to strain the crab broth.

For the remaining crabs, use a scissors to cut off all the legs and claws, while seasoning with 2 teaspoons of seasoning powder, 1 teaspoon of minced shallots, and 1 chopped chili, then use a chopsticks to mix well and let the crabs absorb the seasoning for about 15 minutes.

Prepare other ingredients

For the banana stem, use your hands to peel off the old outer leaves, keeping only the tender part inside. Next, strip off the skin, and then use a knife to cut it into thin slices for eating.

At the same time, put the sliced banana stem into a basin of clean water along with 2 teaspoons of salt and the juice of 1 lemon, and soak for about 5 – 10 minutes. After that, take it out and rinse it 1 – 2 times with clean water, and let it drain.

As for the basil and tamarind leaves, remove the damaged leaves and wash them clean, then let them drain. Finally, chop the basil finely.

Sauté the crab meat and mud crabs

After preparing the ingredients, place a pot on the stove with 2 tablespoons of cooking oil, 1 teaspoon of minced shallots, and 1 teaspoon of minced garlic, and sauté until fragrant over medium heat.

Then, add the crab meat and stir for about 2 minutes. Next, add the marinated mud crabs and continue to sauté for 3 – 5 minutes. When the mud crab meat has firmed up, turn off the heat and scoop the mud crabs into a bowl.

Cooking sour crab soup

With the same pot, continue to add 500ml of water and cook over medium heat for about 7 minutes. When the water boils, add all the drained tamarind leaves, gently press down with a ladle so that the tamarind leaves are submerged in the soup, and cook for about 7 – 10 minutes.

When the soup boils again, remove some tamarind leaves, then add the crab meat and cook for 2 minutes before adding the stir-fried crabs, cooking for an additional 5 – 7 minutes.

When you see the crab meat floating on the surface of the water, add all the chopped banana tree stem, basil leaves, 2 tablespoons of fish sauce, 2 teaspoons of sugar, and 1/2 teaspoon of salt, stir well again with a ladle, then season to taste, and turn off the heat to serve in a bowl.

Finished Product

Crab soup cooked with tamarind leaves is a dish that carries the rustic, simple flavors of home that anyone cannot resist its charm.

The broth is deliciously combined from the sweet taste of river crabs blended with the slightly tart flavor of tamarind leaves. Furthermore, the faint fragrance from the basil and the slight bitterness of the banana tree will be the highlight that keeps you lingering!

Prepare the ingredients

First, wash the starfruit thoroughly, drain it, and use a knife to cut off the ends and peel the sides of the starfruit, then slice it into thin, bite-sized pieces.

For the tomatoes, rinse them directly under running water, drain, and cut them into wedges. For the coriander and rice paddy herb, remove the roots, wash them clean, drain, and chop finely. Finally, peel and mince the garlic.

Prepare the freshwater crab

Next, rinse the freshwater crab you bought 1 – 2 times with water to clean off any remaining sand, then drain.

Then, use your hands to separate the shell, and use a spoon to scoop the crab fat into a bowl. For the apron, if you find the freshwater crab is large, you can use a scissors to cut it in half.

Sauté the freshwater crab

After preparing the ingredients, place a pan on the stove with 2 tablespoons of cooking oil and half of the minced garlic, then sauté over medium heat until fragrant.

Next, add all the prepared freshwater crab into the pan, and use a pair of chopsticks to sauté for about 3 minutes. When the crab meat has firmed up, turn off the heat.

Sauté the starfruit and tomatoes

You place a pot on the stove with 2 tablespoons of cooking oil and the remaining minced garlic, sautéing until fragrant over medium heat. Then, add all the prepared starfruit and tomatoes and stir-fry evenly for about 3 minutes.

Cook the crab soup

Once the starfruit and tomatoes are soft, add 200ml of water and cook for 7 – 10 minutes over medium heat. When the water boils, add the previously sautéed freshwater crab and continue cooking for another 5 minutes.

Next, season with 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, and 2 tablespoons of fish sauce, stirring well for 2 minutes.

Finally, when the soup boils again, taste and adjust the seasoning, then add the coriander and scallions, stir well one last time, then turn off the heat and ladle the soup into a bowl!

See more:

• How to cook crab soup with malabar spinach and sweet gourd, fragrant and cooling for the body
• How to cook crab soup with fresh mustard greens, suitable for hot days
• How to cook crab soup with amaranth and delicious, easy to make at home

So with these 3 ways to cook sour crab soup super delicious and attractive above, your meals will become incredibly interesting! Quickly try your skills so your whole family can experience wonderful emotional moments!