Crab and Dried Scallop Soup

One-pot
Seafood
Soup

Easy Level:

Cook Time:

Servings:

2

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 at www.facebook.com/dishthefishsg

Steps

1

Cut 2-3 rehydrated shiitake mushroom into strips
Cut 2-3 rehydrated shiitake mushroom into strips
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2

Cut 50g bamboo shoot into strips
Cut 50g bamboo shoot into strips
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3

Heat 250ml water with 250ml chicken stock in a wok
Heat 250ml water with 250ml chicken stock in a wok
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4

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

Add sliced shiitake mushroom,
Add sliced shiitake mushroom,
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6

sliced bamboo shoots
sliced bamboo shoots
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7

and 200g crab meat
and 200g crab meat
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8

Add 2 tbsp oyster sauce,
Add 2 tbsp oyster sauce,
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9

2 tbsp abalone sauce,
2 tbsp abalone sauce,
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10

1 tsp sesame oil,
1 tsp sesame oil,
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11

½ tsp salt,
½ tsp salt,
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12

¼ tsp pepper,
¼ tsp pepper,
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13

1 tsp light soy sauce,
1 tsp light soy sauce,
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14

and 1 tbsp hua tiao wine
and 1 tbsp hua tiao wine
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15

Bring to boil and let it cook for 5 mins
Bring to boil and let it cook for 5 mins
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16

Thicken with 3-4 tbsp cornstarch solution
Thicken with 3-4 tbsp cornstarch solution
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17

Serve and garnish with fresh coriander
Serve and garnish with fresh coriander
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18

Add 2 tbsp black vinegar (optional)
Add 2 tbsp black vinegar (optional)
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