Preparation materials
300g ground field crab
1 bunch of jute
1 bunch of Malabar spinach
2 loofahs
1 shallot
fish sauce, seasoning powder, salt
1.2 liters of filtered water
How to do
Step 1: Pre-processing field crabs
If using pre-ground crab, mix the crab with water and then filter through a sieve to get the crab broth.
If making crabs yourself, you need to pound or grind them finely and then filter out the water to make the soup have a more natural sweetness.
Step 2: Pre-processing vegetables and zucchini
Pick jute and Malabar spinach, wash several times with water and cut into bite-sized pieces.
Peel gourd, slice diagonally to taste so that it retains its softness and sweetness when cooked.
Step 3: Cook crab soup
Put the crab broth in a pot, simmer over medium heat and stir gently at first so that the crab does not settle at the bottom.
When the crab paste starts to rise, reduce the heat to make the paste a beautiful piece.
Step 4: Cook the soup
Put gourd in the pot first, cook for about 2-3 minutes, then continue to add jute and Malabar spinach.
Season with fish sauce, salt and seasoning to taste. Do not cook vegetables for too long to maintain green color and natural viscosity.
Step 5: Complete the dish
Turn off the heat when the vegetables are just cooked. You can add a little fried shallots if you prefer a more fragrant soup.
Clams and Malabar spinach soup has a refreshing taste, very suitable for family meals in summer days.
