Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)

READY IN: 1hr 5mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry the garlic in vegetable oil until lightly roasted brown and reserve.
  • Remove any dust from tapioca by tossing in a sieve.
  • Bring pot with plenty of water to the boil and which in tapioca, stirring often to avoid clumps and sticking.
  • Simmer until translucent. This will take about 15 minutes for smaller tapioca and around 30 minutes to larger tapioca.
  • Drain in a sieve.
  • Bring stock to the boil seasoning with salt, sugar, oyster sauce and soy sauce.
  • Skim any solids from the top of the stock and reduce heat.
  • Add tapioca, crab, duck and pea shoots (or spinach leaves) and heat through, taking care that the soup does not boil. This takes about 10 minutes over a fairly low heat, gently stir often to avoid things clumping together.
  • Serve sprinkled with green onion, coriander, garlic and pepper with a little sesame oil drizzled over the top. For convenience and to let the flavours blend I combined this ingredients in advance in a small bowl.
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