Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)

Ingredients

• 1 teaspoon garlic, crushed
• 1 tablespoon vegetable oil
• 3 tablespoons tapioca
• 5 cups chicken stock
• 2 g salt (pinch of salt)
• 2 g palm sugar (large pinch)
• 1 tablespoon oyster sauce
• 1-2 tablespoon light soy sauce
• 100 g crabmeat
• 100 g duck, sliced (cooked roast duck meat)
• 1 cup snow pea sprouts (or baby spinach leaves)
• 2 green onions, chopped
• 1 tablespoon coriander leaves, chopped
• 2 g white pepper (pinch of pepper)
• 2 ml sesame oil

Directions

1. 1

   Fry the garlic in vegetable oil until lightly roasted brown and reserve.

2. 2

   Remove any dust from tapioca by tossing in a sieve.

3. 3

   Bring pot with plenty of water to the boil and which in tapioca, stirring often to avoid clumps and sticking.

4. 4

   Simmer until translucent. This will take about 15 minutes for smaller tapioca and around 30 minutes to larger tapioca.

5. 5

   Drain in a sieve.

6. 6

   Bring stock to the boil seasoning with salt, sugar, oyster sauce and soy sauce.

7. 7

   Skim any solids from the top of the stock and reduce heat.

8. 8

   Add tapioca, crab, duck and pea shoots (or spinach leaves) and heat through, taking care that the soup does not boil. This takes about 10 minutes over a fairly low heat, gently stir often to avoid things clumping together.

9. 9

   Serve sprinkled with green onion, coriander, garlic and pepper with a little sesame oil drizzled over the top. For convenience and to let the flavours blend I combined this ingredients in advance in a small bowl.