This elegant, restaurant-grade dish can be prepared in as little as 20 minutes. 

Serves
6

Preparation

10min

Cooking

10min

Skill level

Easy
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Ingredients

  • ½ cup dried shrimp
  • 1 cup deveined shrimp, peeled and chopped
  • 1 ½ cups crab meat
  • 6 egg whites
  • ½ cup tapioca starch
  • ½ tsp salt
  • 1 tbsp vegetable oil
  • 2 shallots, sliced
  • 8 tomatoes, cut into wedges
  • 1 tbsp fish sauce
  • 10 cups (2.5 L) chicken stock
  • 450 g rice noodles
  • 2 tbsp chopped spring onions, for garnish
  • 2 tbsp coriander, for garnish
  • Lime wedges, for finishing

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Rehydrate dried shrimp by adding it to a pot with water and simmering for a few minutes.
  2.  

  3. 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.
  4.  

  5. 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.
  6.  

  7. Cook noodles in boiling water for a few minutes until softened. Divide noodles between bowls.
  8.  

  9. Ladle soup over top, making sure to top with some crab mixture.
  10.  

  11. Serve garnished with chopped spring onions and coriander, and squeeze lime juice over top.