How to cook delicious, light water spinach soup with crab for a family meal

How to prepare Water Spinach Soup with Crab

• 1

  Prepare the ingredients

  Crabs should be washed clean, using a brush to scrub directly on the crab’s body, then remove the shell and rinse thoroughly under running water, then let them drain.

  Quick and clean crab preparation tips:

  • First, flip the flap under the crab’s belly up, use a knife to pierce directly into the tip of the flap until the crab dies, then remove the binding string.
  • Next, use a brush to clean off any dirt stuck on the crab, then rinse with water to wash away the dirt.
  • Then, remove the flap from the crab shell, discarding the gray-black lungs on both sides. Next, separate the shell from the crab body.
  • Finally, cut the crab in half, rinse again with water, and let it drain.

  See details: Detailed guide on how to prepare crabs

  Pick the water spinach leaves, wash them thoroughly, let them drain, then chop them into small pieces and let them drain again. Peel the shallots, wash them with water, and slice them thinly.

  Tip: To make the final dish sweeter and more delicious, remember to keep the crab shell for cooking!

  

  

  

  
• 2

  Cook the crab broth

  Place a pot on the stove, turn on the heat to medium to warm the pot for a while, then add 3 spoons of cooking oil.

  When the oil is hot, add the sliced shallots and sauté for about 1 minute until the shallots turn golden and fragrant. Then add the crabs and 2 tablespoons of fish sauce, stir-fry for about 5 minutes.

  When the crabs turn red and release a fragrant smell, pour in a bowl of cold water (about 1 liter) just enough to cover the crabs and turn the heat to high, cover the pot and cook until the broth boils vigorously.

  

  

  

  
• 3

  Cooking Malabar spinach soup

  When the water boils, use a ladle to skim off the foam that rises to the surface, add the Malabar spinach and season with 1 teaspoon of salt and 2 teaspoons of monosodium glutamate.

  Let it boil for about 5 minutes, then taste and adjust the seasoning before turning off the heat. Finally, serve the soup in a bowl, sprinkle with a little ground pepper, and enjoy.

  

  

  

  
• 4

  Finished Product

  The water spinach soup cooked with crab must be eaten hot to fully appreciate its inherent sweetness and deliciousness.

  Scoop a little soup from the bowl into a cup; the steam is still rising. Sip a bit of the soup, accompanied by a handful of water spinach mixed with crab. The subtle sweetness of the soup combined with the soft, cool leaves of the water spinach absorbing the fragrant taste of the crab is truly wonderful.