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Hai Yook Dahn Gung (Crab And Egg Soup)
Preamble
"I remember a Chinese restaurant in Colombo that specialised in this soup. Their chef made it with fresh crab and it was a soup to remember. But canned or frozen crab meat can be substituted if fresh crab is difficult to obtain."
Ingredients1 large fresh Crabs or 2 x 185 g cans or 375 g frozen crab meat 6 cups Fish Stock or Chicken Stock 6 Spring Onions finely sliced |
MethodIf using fresh crab, cook in water with seasoning as for fish stock for 10 minutes. Cool, then pick out flesh and reserve. Discard shell and fibrous tissue from stomach. Flake crab meat, discarding any bony tissue. Bring stock to the boil. Slice some ? fish very thinly and marinate in sesame oil. Chop spring onions finely. Chop chinese mushrooms cooked in stock. Coriander sprigs. Chollo? chopped cooked in stock |
Remarks
The original recipe has been modified. The following ingredients were crossed out: 4 eggs lightly beaten, 2 tablespoons cornflour, 4 tablespoons cold water.
If using them dribble the egg into the soup stirring constantly. Add cornflour dissolved in water and crab.
Dahn Far Tong (Egg Flower Soup)