Crab and Dried Scallop Soup – 蟹肉干贝汤

When we think of thick starchy soups, shark’s fin soup immediately comes to mind. Here’s another hearty and flavourful replacement we came up with!

Every mouthful of this soup will fill your mouth with sweetness from the crab meat and the intense flavours of dried scallops. Bamboo shoots and shiitake mushrooms elevate the texture of this dish, and also add an earthy balance to the seafood flavours.

Thanks to our friends from Dish The Fish, for recommending us the carb meat we used for the video, Do check them out atwww.facebook.com/dishthefishsg

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  • Servings: 2

  • Time: 30min

  • Skill: Easy

Ingredients

  1. 200g crab meat (brand: Boss claw crab meat)

  2. 2-3 rehydrated shiitake mushroom

  3. 50g bamboo shoot in brine (adjust to preference)

  4. 250ml water

  5. 250ml chicken stock

  6. 5 large dried scallops

  7. 2 tbsp oyster sauce (adjust to preference)

  8. 2 tbsp abalone sauce (adjust to preference)

  9. 1 tsp sesame oil

  10. ½ tsp salt (adjust to preference)

  11. ¼ tsp pepper

  12. 1 tsp light soy sauce

  13. 1 tbsp hua tiao wine

  14. 3-4 tbsp cornstarch solution (ratio of 1 tbsp cornstarch to 2 tbsp water)

  15. fresh coriander for garnish

  16. 2 tbsp black vinegar (optional)

  17. 200g crab meat (brand: Boss claw crab meat)

  18. 2-3 rehydrated shiitake mushroom

  19. 50g bamboo shoot in brine (adjust to preference)

  20. 250ml water

  21. 250ml chicken stock

  22. 5 large dried scallops

  23. 2 tbsp oyster sauce (adjust to preference)

  24. 2 tbsp abalone sauce (adjust to preference)

  25. 1 tsp sesame oil

  26. ½ tsp salt (adjust to preference)

  27. ¼ tsp pepper

  28. 1 tsp light soy sauce

  29. 1 tbsp hua tiao wine

  30. 3-4 tbsp cornstarch solution (ratio of 1 tbsp cornstarch to 2 tbsp water)

  31. fresh coriander for garnish

  32. 2 tbsp black vinegar (optional)

Instructions

  1. Cut 2-3 rehydrated shiitake mushroom into strips

  2. Cut 50g bamboo shoot into strips

  3. Heat 250ml water with 250ml chicken stock in a wok

  4. Add 5 large dried scallops and boil for 20 mins

  5. Add sliced shiitake mushroom and 200g crab meat

  6. Add 2 tbsp oyster sauce, 2 tbsp abalone sauce, 1 tsp sesame oil, ½ tsp salt, ¼ tsp pepper, 1 tsp light soy sauce and 1 tbsp hua tiao wine

  7. Bring to boil and let it cook for 5 mins

  8. Thicken with 3-4 tbsp cornstarch solution

  9. Serve and garnish with fresh coriander

  10. Add 2 tbsp black vinegar (optional)

  11. Cut 2-3 rehydrated shiitake mushroom into strips

  12. Cut 50g bamboo shoot into strips

  13. Heat 250ml water with 250ml chicken stock in a wok

  14. Add 5 large dried scallops and boil for 20 mins

  15. Add sliced shiitake mushroom and 200g crab meat

  16. Add 2 tbsp oyster sauce, 2 tbsp abalone sauce, 1 tsp sesame oil, ½ tsp salt, ¼ tsp pepper, 1 tsp light soy sauce and 1 tbsp hua tiao wine

  17. Bring to boil and let it cook for 5 mins

  18. Thicken with 3-4 tbsp cornstarch solution

  19. Serve and garnish with fresh coriander

  20. Add 2 tbsp black vinegar (optional)