IJsselstein, Saturday, 14 August 2004 (updated: Wednesday, 5 October 2005)
For 4-5 servings
|4 cups chicken broth||chicken broth|
|3 tsp||Nuoc mam (Vietnamese fish sauce)|
|1 tbsp||Vegetable Oil|
|6 pieces, chopped||Shallots|
|2 cloves, thinly sliced||Garlic|
|8 ounces, picked over and drained||Lump Crab meat|
|Fresh ground||Black Pepper|
|2 tbsp||Cornstarch or arrowroot|
|2 tablespoons water||For mixing the Cornstarch or arrowroot|
|1 slightly beaten||Egg|
|15 oz||White Asparagus Spears|
|1 tablespoon shredded||Coriander|
|1 thinly sliced, cut into 1 inch sections w/ canning liquid reserved||Scallion|
Thanks to Yeye Sagusay for sharing this recipe.
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