Thit Cua Xao Mang Tay Hop (Crab With Asparagus)
"From the book, A Little Vietnamese Cookbook."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 14 asparagus spears, trimmed (fresh asparagus only, not canned!)
- 1 seafood stock, cube or 1 vegetable stock cube
- 4 ounces water
- 1 pinch black pepper
- 1 tablespoon fish sauce
- 1 tablespoon cornstarch, dissolved in a little water
- 8 ounces crabmeat
- 1 egg white, lightly beaten
- 1 tablespoon sesame oil
directions
- Trim off about 1/2" of the thick ends of the asparagus as they can be pithy.
- Cut each stalk into 1 and 1/2" lengths.
- Bring a large pot of water to a boil and blanch asparagus for 3 minutes.
- Remove and keep warm.
- Dissolve stock cube in 4 ounces water and bring to a boil.
- Add seasoning, fish sauce and cornstarch liquid and simmer until thick.
- Add crab meat and lower heat.
- Stir in egg white and sesame oil and remove from heat.
- Pour over asparagus and serve immediately.
- Asparagus can also be cooked whole and served with this sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio
