How to make it

  • Using a pestle and mortar, crush the whole shrimp and crab shells.
  • Heat the sesame oil in a brazier over medium heat.
  • Add the shrimp, crab shells, onion, celery, garlic, and red pepper.
  • Fry until golden, stirring.
  • Add the peppercorns, sea salt, ginger root, and lemon grass to the pot and mix well.
  • Pour in the chicken stock, stir, and bring to a boil.Cook at a low simmer, uncovered, for 1 hour.
  • Cool and refrigerate overnight if you want to develop a stronger flavor.
  • Strain the stock into a clean saucepot.
  • Heat the stock until warm, not hot.
  • In a food processor or blender, blend together the red pepper, chicken meat, lemongrass, dill stems, kaffir lime leaf, star anise, tomato paste, and saffron threads.
  • Add 3 egg whites and mix in well.
  • Add this mixture to the warm stock.
  • Whisk continuously over medium heat.
  • When just about to boil, a frothy crust will form.
  • Stop whisking.
  • Make a small hole in the center of the crust with a spoon, taste the soup beneath, and season through the hole.
  • Cook at low simmer for 20 minutes, then strain through a china cap lined with cheesecloth.
  • At serving time, reheat the soup.
  • Whisk 3 egg whites to break them up, but do not whip to a froth.
  • Pour into the soup in a thin steady stream, stirring slowly with a fork to create a fine thread effect.
  • Serve the soup in warm bowls and garnish with the shrimp, chives, dill sprigs, and Japanese pickled ginger.
  • Notes:
  • If crab shells are not available, substitute half their weight of whole small shrimp or shells.
  • NOTE:
  • Kaffir lime leaves are available in markets that sell Asian or Indian spices.

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    floridiangourmet ate it and said...
    Nice looking recipe. Never had the Japanese pickled ginger though.
    Was this review helpful? Yes Flag
    " It was excellent "
    chefperiwinkle ate it and said...
    Great details given, Chef Elaine. Another five indeed.
    Chef P
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    What an interesting recipe, Chef! Love the way the stock is prepared here, and I never heard about making a crust with egg whites! How neat!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    fantastic recipe great flavors thanks high5
    Was this review helpful? Yes Flag
    " It was excellent "
    gagagrits ate it and said...
    Wow chef love this recipe alot of flavor going on here!!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes