Ease of Preparation: Easy
Yield: 6 servings
Ingredients:
- ½ cup (120 ml) dried shrimp
- 1 cup (240 ml) chopped peeled and deveined shrimp
- 1 ½ cups (360 ml) crab meat
- 6 egg whites
- ½ cup (120 ml) tapioca starch
- ½ teaspoon (2.5 ml) salt, divided
- 1 tablespoon (15 ml) vegetable oil
- 2 shallots, sliced
- 8 tomatoes, cut into wedges
- 1 ½ tablespoon (22.5 ml) fish sauce
- 10 cups (2.4 L) chicken stock
- 1 lb (454 g) rice noodles
- 2 tablespoons (30 ml) chopped scallions, for garnish
- 2 tablespoons (30 ml) cilantro, for garnish
- Lime wedges, for finishing
Method:
Rehydrate dried shrimp by adding it to a pot with water and simmering for a few minutes.
Add rehydrated dried shrimp to a food processor and blitz. Add fresh shrimp and pulse until it becomes a paste.
Add paste to a bowl. Add crabmeat and stir to incorporate. Add salt and mix well. Add egg whites to bowl and combine.
Put a wok on to heat with vegetable oil. Add shallots and cook until softened. Add tomatoes and cook until softened. Add salt and fish sauce. Pour in chicken stock. Bring to a boil.
Pour in egg-crab mixture and stir until it floats.
Cook noodles in boiling water for a few minutes until softened. Divide noodles between bowls.
Ladle soup over top, making sure to top with some crab mixture.
Garnish with chopped scallions and cilantro, and squeeze lime juice over top.
Serve.