Crab Dumpling And Rice Vermicelli Soup Recipes

CRAB DUMPLING AND RICE VERMICELLI SOUP

Steps:

• Cook the noodles and set aside. Using a food processor or mortar and pestle, pound the shrimp very fine. Put the eggs in a bowl and beat in the shrimp, crab meat and pepper to taste. Refrigerate.
• In a large pot, heat the oil and saute the shallots, garlic and sliced scallions until fragrant. Add the tomato paste and chili paste and cook for 1 minute. Add the tomatoes and cook for another minute. Add the chicken broth, fish sauce and sugar.
• Bring the soup to a boil, then reduce the heat until it is barely simmering. Slide the crab-meat and egg mixture carefully into the soup. Cover the pot and simmer gently for 5 minutes, or until the mixture is slightly firm and floats. Sprinkle with pepper.
• Divide the noodles among 4 soup bowls, top each with the shredded lettuce, a few bean sprouts and the minced scallions, and ladle the soup over. Garnish with the mint and coriander. Serve with lemon and chili peppers on the side).

CRAB DUMPLINGS - SLIMMED

Steps:

• To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.
• To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
• Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.
• Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
• Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad. Serve immediately in the steamer pan.

SPICY CRAB AND VERMICELLI

Steps:

• Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
• While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
• Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

CREAMY CLAM, CRAB, AND VEGETABLE SOUP

Steps:

• Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.

CRAB "SOUP DUMPLINGS" (DIM SUM)

Steps:

• Hours or a day before making the dumplings, cook the agar-agar in the chicken broth until completely dissolved. Pour into a shallow dish. Cover and refrigerate for a few hours until it gels.
• Mix all the filling ingredients.
• Dice the gelled agar-agar/broth into small pieces and mix with the filling ingredients.
• Refrigerate this mixture.
• To make the wrappers:.
• Mix flour and egg.
• Add water a little at a time until a soft but not sticky dough is formed.
• Knead until dough is smooth and elastic.
• Roll the dough into a long sausage, 1 inch in diameter.
• Cut the dough into walnut-sized pices, then roll them into round balls; cover the balls with a damp towel.
• You are now going to make crescent-shaped dumplings.
• Dust your work surface with a little flour.
• Roll a piece of dough into a paper-thin circle.
• Put about a tablespoon of filling (now including the gelled broth) in the center of the circle.
• Fold the circle in half to look like a half-moon.
• Pleat the top curved edge.
• Pinch the pleated edge and the unpleated edge together to seal.
• Gently tap the crescent's round bottom so that it can stand up.
• Place the crescent-shaped dumpling between towels.
• Make the remaining crescents in the same way.
• Place a layer of cheesecloth in the bottom of a steamer.
• Arrange the crescent dumplings on the cloth.
• Cover and steam over high heat for 10 minutes.
• Serve hot with ginger-vinegar-soy dip.
• To make the dip:.
• Mix all dip ingredients in a serving bowl, cover, and allow to stand at room temperature for at least 10 minutes before serving; it should keep for hours at room temperature.

VERMICELLI SOUP

Steps:

• Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
• In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
• Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

WILD RICE AND CHEDDAR DUMPLING SOUP

Steps:

• Place the first seven ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add beef and rice., In a small bowl, combine flour and milk until smooth. Stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and seasonings., Combine the baking mix, cheese and milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).