Duck and tapioca pearl soup with crab

Duck and tapioca pearl soup with crab

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

This is a beautiful, clean and simple soup that is a great way to start a meal. I like to make this when I have left-over roast duck. If you roasted your own duck, keep the bones and use it for the stock instead of chicken – this will make your money go that little bit further.

Ingredients

Quantity Ingredient
3 tablespoons large tapioca pearls, (see note)
1.25 litres see method for ingredients
pinch salt
1 tablespoon oyster sauce
1-2 tablespoons light soy sauce
large pinch palm sugar or soft brown sugar
100g crabmeat
100g roasted duck, sliced
1 handful pea shoots
2 spring onions, sliced
1 tablespoon chopped coriander leaves
1 teaspoon crisp-fried garlic
pinch ground white pepper
sesame oil, to drizzle

Method

  1. Clean the tapioca of any dust by tossing it in a sieve. Bring a large saucepan of water to the boil and whisk in the tapioca, stirring regularly to ensure that they don’t stick to each other or the bottom of the pan. Simmer for 30 minutes, until the tapioca pearls are translucent. Remove, drain and refresh with cold water to stop them cooking further.
  2. Bring the stock to the boil and season with the salt, oyster sauce, soy sauce and sugar. Skim off any froth that comes to the surface. Add the drained tapioca, crabmeat and duck, and heat through without letting it boil. The soup should be savoury and a little nutty. Serve topped with pea shoots, spring onions, coriander, crisp-fried garlic and pepper, and drizzle over the sesame oil to finish.

Note

  • Tapioca pearls are easy to find at Asian supermarkets. Choose the large variety for this soup.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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