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Preparation
20 minutes
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Cooking
25 minutes
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Difficulty
Easy
Hot and delicious crab soup cooked with fermented rice is a unique and extremely attractive suggestion for family meals on cold rainy days. Today, let’s get into the kitchen with Tastetutorial.com to learn the recipe for this soup dish!
Ingredients for Crab Soup with Fermented Rice For 4 people
Freshwater crab 200 gr Chives 100 gr Shallots 3 bulbs Fermented rice 2 tablespoons Cooking oil 1 tablespoon Fish sauce 1 tablespoon Salt 1 teaspoon
How to choose fresh ingredients
How to choose freshwater crabs correctly
- To ensure quality, you should buy live freshwater crabs, clean them, and grind them at home. Good crabs will have a cloudy gray-purple color, and the shell will be a lighter color.
- Choose crabs that are still moving quickly and flexibly, with all claws and legs intact. When you press on the shell, if you see bubbles forming, the crab is still fresh.
- Avoid buying crabs with red eyes, hairy undersides, or star-patterned backs, as these are low-quality crabs and will not taste good when cooked.
How to safely choose and buy sour rice
- When buying sour rice, you should choose packs that are carefully sealed, intact, with clear and complete information about the ingredients, origin, and expiration date.
- Good sour rice usually has a bright white color, a distinctive aroma, and a naturally mild sour taste, with the grains having turned soft.
- Do not buy sour rice that is discolored, yellowing, or shows signs of mold, and which has an unpleasant pungent smell when sniffed.
- You can buy sour rice at markets, supermarkets, or reputable grocery stores. Additionally, to ensure quality, you can make sour rice at home following the instructions from Tastetutorial.com.
Tools needed
How to make Crab Soup with Fermented Rice
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Prepare the Freshwater Crabs
Freshwater crabs should be washed thoroughly with water 2 – 3 times. Next, remove the shell, discard the apron, and wash them clean with water. Use a spoon to scoop out the crab roe and set it aside in a small bowl.
Then, place the shelled crabs and 300ml of filtered water into a blender, cover it, and blend the crabs on high for about 3 minutes until they are finely ground.
After blending, strain the crab mixture through a sieve to extract the crab juice. Repeat this process 2 – 3 times until the crab juice is clear and free of any shell particles.
How to prepare freshwater crabs very simply:- Step 1: When buying crabs, soak them in rice water for about 10 minutes and then rinse them thoroughly with water 3 times.
- Step 2: Remove the crabs from the basket and let them drain, then place the crabs in a bowl and put them in the freezer refrigerator for about 15 – 20 minutes.
- Step 3: Proceed to remove the shell and apron from the crabs, using a spoon to extract all the remaining roe from the shell and place it in a separate bowl.
See details: Simple tips for preparing freshwater crabs
Final Product
The crab soup cooked with sour tamarind will have an attractive appearance, with a sweet and sour broth that is seasoned just right, and the crab meat is soft, smooth, and nutritious.
The crab soup cooked with sour tamarind is best enjoyed hot; you can eat it with rice or pair it with fresh noodles, both are delicious!
Tastetutorial.com would like to share another recipe for cooking crab soup with sour tamarind, bringing a new flavor to your family, and it’s extremely simple, saving you time. Check out how to make this soup below!See details: How to cook crab soup with sour tamarind for family meals
See more:
I hope with the simple, quick recipe for crab soup cooked with fermented rice that Tastetutorial.com just shared, you will successfully cook quality, delicious, and attractive bowls of soup for the whole family to enjoy!
