Roast Duck And Crabmeat Soup With Tapioca (geng Jeut Saku)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 teaspoon garlic, crushed
• 1 tablespoon vegetable oil
• 3 tablespoons tapioca
• 5 cups chicken stock
• 2 g salt (pinch of salt)
• 2 g palm sugar (large pinch)
• 1 tablespoon oyster sauce
• 1 -2 tablespoon light soy sauce
• 100 g crabmeat
• 100 g duck, sliced (cooked roast duck meat)
• 1 cup snow pea sprouts (or baby spinach leaves)
• 2 green onions, chopped
• 1 tablespoon coriander leaves, chopped
• 2 g pepper (pinch of pepper)
• 2 ml sesame oil

Recipe

• 1 fry the garlic in vegetable oil until lightly roasted brown and reserve.
• 2 remove any dust from tapioca by tossing in a sieve.
• 3 bring pot with plenty of water to the boil and which in tapioca, stirring often to avoid clumps and sticking.
• 4 simmer until translucent. this will take about 15 minutes for smaller tapioca and around 30 minutes to larger tapioca.
• 5 drain in a sieve.
• 6 bring stock to the boil seasoning with salt, sugar, oyster sauce and soy sauce.
• 7 skim any solids from the top of the stock and reduce heat.
• 8 add tapioca, crab, duck and pea shoots (or spinach leaves) and heat through, taking care that the soup does not boil. this takes about 10 minutes over a fairly low heat, gently stir often to avoid things clumping together.
• 9 serve sprinkled with green onion, coriander, garlic and pepper with a little sesame oil drizzled over the top. for convenience and to let the flavours blend i combined this ingredients in advance in a small bowl.