White Crab Meat in Hot Ginger and Tamarind Broth

Name: White Crab Meat in Hot Ginger and Tamarind Broth
Yield: for 4
Cuisine: Asia
Ingredients: 4 spring onions, then cut into thin rounds; 225–350 g/ 8–12 oz white crab meat; 1 tsp coarse sea salt or 1 tbsp light soy sauce or fish sauce (nam pla); pepper; 1 garlic clove, crushed (optional); 225–350 g/ 8–12 oz spinach or watercress; a handful of flat-leaf parsley; 2 tsp ginger juice; 4 tbsp tamarind water; 850 ml/ 1½ pt vegetable stock or chicken stock

Preparation info

for
4

Difficulty
Easy

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Spinach or watercress adds a pleasing bitterness to the complex flavour of this soup. The Chinese heat of ginger with the Indian bite of tamarind is the essence of Asian new wave flavouring.

Ingredients

850 ml/ 1½ pt vegetable stock or chicken stock
4 tbsp

Asia
Southeast Asia
Soup

Method

Put the stock, tamarind water, ginger juice and garlic into a saucepan, bring to the boil and simmer for 3 minutes. Taste, and adjust the seasoning by adding salt, soy sauce or fish sauce and pepper as necessary.

Add the crab meat and the spinach or watercress. Continue cooking for 1 minute, then add the parsley and spring onions. After 30 seconds, turn off the heat and serve straight a