In Asian cuisine, shrimp chips are commonly fried and served with salads or enjoyed as a snack. Additionally, these crackers can be cooked in the microwave using the Micropower setting. You’ll have crispy, light, and aromatic shrimp crackers to savor in just a minute.
Furthermore, you can add variety to your daily meals with shrimp chips soup, providing a fresh and exciting experience. The chewy texture of the shrimp chips, made from wheat starch, adds a delightful touch to the soup. Each cooked piece of the shrimp chip carries a rich and appealing flavor, enhanced by the shrimp content and seasoning.
In this article, Sa Giang introduces you to the familiar Crab Tapioca Noodle Soup (Bánh canh cua) dish, but with a twist—the traditional noodle strands are replaced with shrimp chips, bringing a new and innovative twist to the recipe.
Serves: 4 persons
Ingredients
| Pork bone broth | Sa Giang shrimp chips | Mud crab |
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Instructions
For the Pork Bone Broth:
– To make the pork bone broth, wash the bones and place them on a lined roasting tray with onion and ginger. Drizzle with oil, sprinkle salt, and roast at 220°C for 20 mins.
– Add water, salt, and other broth ingredients to a large pot. Bring to a boil, then add the roasted bones, onion, and ginger. Simmer for 90 to 120 minutes, and skim impurities from the top.
– Remove and reserve the bones, strain the broth, and set it aside. Optionally, add cooked dried shrimp to the strained broth.
For Shrimp Chips: cook Sa Giang Shrimp Chips in boiling water for 3 to 5 minutes until they are fully cooked, then remove and transfer them to a bowl.
For the Mud Crab:
– To prepare the mud crab, place it in the freezer for 1 hour to sedate it. Then, brush it under running water to remove dirt. Break off the claws and legs, remove the top shell and gills, and cut the body in half or quarters. Hit the claws with the back of a knife to create cracks and collect any roe and tomalley.
– In a pot on medium heat, sauté reserved crab roe, spring onion batons, garlic, and Thai shallots until golden and fragrant. Add sugar, white pepper, anchovy salt, fish sauce, annatto oil, and mud crab. Sauté for 2-3 minutes, then add straw mushrooms and pork bone broth. Simmer for 5 minutes until the crab is cooked through.
Serving:
Serve the Shrimp Chips Soup and mud crab pieces in bowls, garnished with spring onions, coriander, sawtooth coriander, dried shallots, and white pepper. Enjoy with chopsticks and a soup spoon.
Indulge in generous portions of succulent mud crab meat infused with its own roe, garlic, shallots, anchovy salt, and premium fish sauce. These delectable flavors are immersed in a pork-based soup with a rich and velvety consistency, accompanied by thick and slippery strands of Sa Giang Shrimp Chips.
