Lẩu Cua Đồng with Tamarind and Pineapple
60% chuẩn vị · Vietnamese Fusion
A creative twist on Lẩu Cua Đồng, this variation incorporates the sweet and sour notes of tamarind and pineapple into the crab broth, adding a refreshing tanginess to the rich crab flavor.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Freshwater crabs800g
- Tomatoes2 medium
- Pineapple1/4 medium
- Tamarind paste2 tbsp
- Fried tofu puffs150g
- Pork shoulder150g
- Shrimp paste (mắm ruốc)1 tbsp
- Annatto seeds1 tsp
- Shallots2 cloves
- Garlic2 cloves
- Fish sauce2 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Water1.8 liters
- Water spinach (rau muống)1/2 bunch
- Bean sprouts50g
- Herbs (mint, cilantro)1/2 bunch
- Rice vermicelli noodles400g
Các bước
- 1
Prepare crab paste: Clean and grind crabs. Squeeze out crab meat and roe. Mix with salt and pepper.
- 2
Prepare broth base: Sauté minced shallots and garlic. Add diced tomatoes and cook until soft. Add annatto seeds for color, then remove seeds. Stir in shrimp paste and cook briefly.
- 3
Infuse tamarind and pineapple: In a separate pot, simmer water with tamarind paste and chunks of pineapple for 15 minutes. Strain the liquid, discarding solids.
- 4
Combine broths: Add the tamarind-pineapple liquid to the sautéed aromatics and tomato mixture. Add more water if needed. Bring to a boil.
- 5
Add crab paste and pork: Gently add the crab paste and thinly sliced pork shoulder to the simmering broth. Cook without vigorous stirring until crab paste forms clumps and pork is cooked through.
- 6
Season: Add fish sauce, sugar, salt, and pepper to taste. Balance the sweet, sour, and savory flavors.
- 7
Prepare accompaniments: Cut fried tofu puffs. Wash and cut water spinach. Arrange bean sprouts and herbs.
- 8
Serve: Ladle the hot broth with crab paste, pineapple, tomatoes, and tofu into a communal pot. Serve with pork slices, fresh vegetables, herbs, and rice vermicelli noodles.
