Ingredients
Blanch the Crab:
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Crab, locally caught and live 1.5 kg
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Water, for blanching 10.0 l
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Fish sauce 40.0 ml
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Ice water 10.0 l
The Soup:
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Clarified butter 100.0 g
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Onion, minced 200.0 g
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Fish sauce 60.0 ml
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Garam masala, powder 10.0 g
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Turmeric powder 10.0 g
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Dried lemon 3.0 pc
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Water 5.0 l
Garnish:
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Turmeric, ground into a paste 20.0 g
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Black pepper powder 3.0 g
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Coriander shoots 4.0 g
Preparation
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Blanch the Crab:
- Wash the crabs thoroughly in cold running water. Bring the water to the boil and dissolve fish sauce into it.
- Add in the crabs and boil for 4-6 min depending on the size.
- Remove the crabs and place in the ice water to stop them from over cooking.
- Crack open the crabs and separate the meat from the shells, discard the gills and digestive system found on the underside of the crab.
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The Soup:
- Heat the clarified butter and sauté the onions and leftover crab shells.
- Lower the heat, add the Garam Masala, turmeric powder and dried lemon now stir till fragrant, careful not to burn.
- Add in fish sauce, Knorr Professional Crispy Coating Mix Marinade and water, bring to a simmer, cook for 15 minutes, add in the Knorr Professional Lime Seasoning and remove the dried lemon.
- Blend everything till smooth and then strain through a chinois.
- Check the seasoning.
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Garnish:
- Mix the Hellmann’s Real Mayonnaise with the Turmeric and black pepper and place into a side dish.
- Take half the crab meat and bind together with some of the Hellmann’s Real Mayonnaise, also place that in one of the side dishes.
- Serve with other condiments like pine nuts,chilli paste and toasted bread.
