Ingredient
2 crabs
6 tomatoes
60g broccoli
1 egg white
3 tbsps water chestnut flour (mixed well with water)
1/2 cup water
sliced ginger
1 cherry tomato (for garnish)
Seasoning
Salt, pepper, sesame oil as desired
Method
Wash and dress the crabs. Cut them into pieces. Steam 1 crab. Pick the crabmeat and save the shell for later use.
Dice the broccoli. Cut 5 tomatoes into chunks. Seed the remaining tomato and dice it.
Boil 6 cups of water. Put in the crab shell from step 1, with the remaining raw crab, tomato chunks and sliced ginger. Boil for 1 hour. Strain the soup. Cook until it reduces to 4 cups.
Bring the soup to the boil and add diced tomato and broccoli. Bring to the boil again. Stir in water chestnut flour solution and cook until it thickens. Add seasoning.
Finally put in the crabmeat (from step 1) and stir in the egg white. Garnish with a cherry tomato. Serve.
