Thit Cua Xao Mang Tay Hop (crab With Asparagus)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 14 asparagus spears, trimmed (fresh asparagus only, not canned!)
• 1 seafood stock, cube or 1 vegetable stock cube
• 4 ounces water
• 1 pinch black pepper
• 1 tablespoon fish sauce
• 1 tablespoon cornstarch, dissolved in a little water
• 8 ounces crabmeat
• 1 egg , lightly beaten
• 1 tablespoon sesame oil

Recipe

• 1 trim off about 1/2" of the thick ends of the asparagus as they can be pithy.
• 2 cut each stalk into 1 and 1/2" lengths.
• 3 bring a large pot of water to a boil and blanch asparagus for 3 minutes.
• 4 remove and keep warm.
• 5 dissolve stock cube in 4 ounces water and bring to a boil.
• 6 add seasoning, fish sauce and cornstarch liquid and simmer until thick.
• 7 add crab meat and lower heat.
• 8 stir in egg and sesame oil and remove from heat.
• 9 pour over asparagus and serve immediately.
• 10 asparagus can also be cooked whole and served with this sauce.