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with green onions and cilantro Chefs Anne and David Gingrass Serves Four Ingredients 2 Tbls. Peanut oil 1/2 cup Shallots, peeled and sliced into thin rings 8 oz. Picked dungeness crab meat 4 cups Chicken stock 1 lb. Asparagus, thick ends removed and cut into 1/8" rounds 2 each Eggs, beaten 2 Tbls. Fish sauce 3 Tbls. Soy sauce 1 Tbl. Corn starch 1 Tbl. Water to taste White pepper 3 Tbls. Chopped cilantro 3 Tbls. Chopped green onions (green part only) 1 cup Pea sprouts (available at Asian markets) Method 1. Sweat the shallots in the oil over medium heat until translucent. Add the crab meat and asparagus and saute for two minutes, stirring gently so as not to shred the meat. 2. Add the chicken stock and bring to a boil. Slowly pour the eggs in while stirring gently. 3. Combine the corn starch and water in a small bowl and mix thoroughly to make a slurry. Pour into the boiling soup while stirring and cook for five minutes. 4. Remove from the heat and add the soy sauce, fish sauce and white pepper. 5. Ladle into warm deep bowls and garnish with the cilantro, green onions, pea sprouts and tempura fried asparagus spears. Serve immediately. |
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