- Ingredients:
-3-5 quarts water or chicken broth
-1 1/2lb tomatoes
-5 eggs
-1 jar minced crab paste
-3 green onions
-salt, sugar
-shrimp paste
-ong choy, beans sprouts, lime, herbs, chilies
-rice vermicelli
- Process
Rinse
and boil dried shrimp in water to make “broth”. Wash and cut green
onions into 1/2 inch pieces. Wash to tomatoes and slice into 6 or 8
wedges (same way you would slice an orange). Beat eggs with crab paste
until combined, then add in onions. Add tomatoes to broth and cook for 5
minutes, then reduce heat to medium-low and add in egg-crab mixture.
Keep the fire low, the soup should never boil. In about 15 minutes, the
egg mixture should be cooked and float to the top. Add salt and sugar to
taste.
- To serve:
Put
cooked rice vermicelli in bowl, and ladle broth over noodles. Serve
with shredded ong choy, bean sprouts, herbs, lime, and shrimp paste.
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