Hot and Sour Crab Soup

Preparation time: 20 minutes

Cooking time: 45 minutes

Serves 4 in as a light meal

Collect Ingredients

50 ml mustard oil (available is Asian grocer) 

2  small onions thinly sliced

1 tablespoons brown mustard seed

6 red Birdseye chillies roughly chopped

10 fresh curry leaves 

2 tablespoons of Daintree spice Co’s Jungle Curry Powder

60g finally grated ginger

4 garlic clothes crashed

Three large ripe tomatoes roughly chopped

1 tablespoon white sugar 

90g tamarind pulp

100 mil coconut cream

4 Sand crabs, claws cracked, cleaned and cut into 4 equal pieces

1 cup coriander leaves

Juice of 1 lime

Daintree Spice Co’s Lemon Myrtle Salt and Pepper to taste

Method

  1. Heat mustard oil is large saucepan over medium heat add onion and stir occasionally until lightly caramelised add mustard seed and and cook until seeing begin pop, add the ginger chilli garlic and jungle curry powder cook until fragrant. Add the tomato sugar and curry leaves and cook until the tomato has broken down. Strain and return to a clean large saucepan. 
  2.  
  3. Meanwhile soak the tamarind pulp in 300ml of hot water until softened passed through a sieve reserving liquid discard the solids 
  4. Add  tamarind liquid along with the coconut cream and 1/2 litres of water to the saucepan simmer for 10 minutes 
  5.  
  6. Add sand crab to soup and simmer Approximately 5 to 7 minutes until cooked, divide sand crab between serving bowls correct the seasoning of the soup with the Lemon Myrtle Salt and Pepper  then ladle the soup over the sand crab top with the coriander and lime juice. Serve immediately.
Jason Riches