East India Crab Soup

ostindisk krabbesuppe_page_thumb[2]
[1] Let 6-8 dried Chinese mushrooms soak overnight and let them drain well off.

[2] Cut 3-4 slices of pork (schnitzels) into thin strips and boil them tender in the in 2 – 2,5 pint strong broth with mushrooms, 3 tablespoons long grain rice and 1 finely chopped onion.

[3] Taste the soup with Chinese soy, lemon juice and a touch of cayenne pepper or hot chilli paste, salt and pepper.

[4] Heat the contents of one tin cleaned crab claws in the soup just before serving. Serve with thin slices of toasted white bread.

Fresh champignons or fresh forest mushrooms can be used instead of Chinese mushrooms.

4 people

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s