Ingredients

(serves 4)

• 2 fresh swimmer crabs, each cut in 4 pieces, cleaned
• 12 green prawns, head removed (and reserved), peeled & veins removed
• 1 large onions, diced
• 1 carrot, diced
• 2 cloves of garlic, minced
• 1/2 cup rice
• 1 hot chili, sliced
• 5 inch of lemongrass, bashed
• 1/8 cup fresh coriander (prefer the stem part), finely chopped
• 1/8 cup green shallot, white part only, finely chopped
• 2 tsp turmeric powder
• 1tbs fish sauce
• 1 inch of ginger
• 12 coriander seeds
• 1 tsp sesame oil
• cooking oil
• salt & pepper, to taste
• sliced green shallot, to garnish (optional)

Method

• Add a little cooking oil to a frying pan, bring it to very hot, pan fry the crabs until aromatic; transfer the pieces to a stock pot
• Add a little cooking oil to the same frying pan, bring it to very hot again, pan fry the prawn heads until aromatic; transfer to the stock pot
• Add a little cooking oil to the same frying pan, bring it to medium-high heat, pan fry the onion, chili, carrot, garlic, rice until aromatic; transfer to the stock pot
• Add water to stock pot – sufficient to cover all the ingredients; add turmeric powder, coriander seeds, ginger, fresh coriander, shallot, lemongrass & fish sauce; bring to boil; simmer for 1 hour; add salt & pepper to taste
• drain off liquid from the stock, transfer the liquid to a saucepan; Place the leftover stock into a blender; add 1 cup of water & blend for 2-3 minutes; filter the stock again using a strainer; add the liquid into the saucepan; discard the remaining stocks
• Bring the soup in the saucepan to near boil; filter the soup again using a strainer
• Bring the stock in the saucepan to boil; add sesame oil & peeled prawns; cook briefly (30 seconds), then remove the prawns; transfer the prawns to serving bowls
• Pour the soup over the prawns to serve
• Garnish with some thinly sliced green shallot (optional)

Save