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Crab Sotanghon Recipe

Crab Sotanghon Recipe

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Crab Sotanghon Recipe. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately. Cut the noodles and set aside.

Meatball and crab Sotanghon soup Inspired by Bun Rieu
Meatball and crab Sotanghon soup Inspired by Bun Rieu from lalaskitchenadventures.blogspot.com

Ground black pepper to taste. Heat up a wok and add 1 tablespoon of cooking oil. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.

Reserve ½ Cup Of The Crab Stock.

Add more broth or water as needed to loosen the consistency and adjust seasonings to taste. Add crab pieces and white pepper. Remove from water and cut the crabs into half.

Add The Crab Pieces And Toss For A Minute Or Two, Still On High Heat.

Add achuete oil, carrots, celery, fish balls and shrimps. Ground black pepper to taste. Add crabs and crab fat;

Soft Yet Gritty, Subliminally Salty And Sweet.

Add to taste, 1 teaspoon salt. Stir in the spring onion (green portion) while the contents are hot. In a large pot, bring enough water to boil.

Add Ginger, Garlic And Spring Onion (White Portion), Stir Frying Until Fragrant.

Cover the pot for 2 minutes. Pour in tamarind juice and bring to a boil. Remove the garlic from the wok, drain excess oil and set aside.

Add Carrots, Stir And Pour The Chicken Stock.

Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Heat oil and sesame oil in a wok and fry ingredients (a) until fragrant. Add oil and sauté garlic until golden brown.

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