- 1 tablespoon vegetable oil
- 1–2 teaspoons chilli paste in soy bean oil
- 4 red Asian shallots, finely chopped
- 1 garlic clove, finely chopped
- 200 g (7 oz) fresh crab meat
- 1½ tablespoons fish sauce
- 1 litre (35 fl oz/4 cups) chicken stock
- 2 tablespoons lime juice
- 3 stems lemon grass, white part only, 1 bruised, 2 finely chopped
- 4 makrut (kaffir lime) leaves, shredded
- 250 g (9 oz) asparagus, trimmed and cut into 3 cm (1¼ inch) lengths
- 1 tablespoon shredded coriander (cilantro) leaves, plus extra sprigs to serve
- 2 spring onions (scallions), thinly sliced
1. Heat a wok over medium heat, add the oil and swirl to coat. Stir-Fry the chilli paste for about 30 seconds, or until fragrant. Add the shallots and garlic and stir-fry for 30 seconds, or until fragrant and just starting to brown. Stir in the crab meat and 3 teaspoons of fish sauce and stir-fry for 1 minute. Remove from the wok.
2. Put the chicken stock, lime juice, lemon grass, remaining fish sauce and three of the shredded lime leaves in a clean wok and heat until simmering. Simmer for 10 minutes, then strain to remove the lemon grass and lime leaves.
3. Return the strained broth to the wok and bring to the boil. Add the asparagus and cook for 2–3 minutes, or until tender but still firm. Add the crab mixture, stirring to combine well, and simmer for 1 minute, or until the crab is heated through. Remove from the heat and stir in the shredded coriander. Season with ground black pepper. Serve topped with coriander sprigs, spring onion and the remaining shredded lime leaf.
- Main Ingredients - Shellfish
- Cuisine - Chinese
- Course - Dinner, Main-course, Lunch
- Occasion - Family meals, Midweek dinner