Ingredients

Mixed Crabmeat Dumplings
  • 250g of minced pork / chicken leg
  • 250g of cuttlefish paste
  • 150g of fresh / frozen crabmeat
  • 1 tablespoon of Lee Kum Kee soya sauce
  • 1 tablespoon of corn flour
  • 2 egg yolks
  • 1 tablespoon of avocado oil
  • Pinch of salt
  • Pinch of pepper
 White Tom Yam Soup Base
  • 10 pieces of chilli padi
  • 50g shallot (sliced)
  • 20g of coriander root
  • 80g of galangal (blue ginger)
  • 6 stalks of lemongrass (crushed)
  • 3 tablespoons of fish sauce
  • 6 cups of chicken stock (1.5 litre)
  • 1 cup of straw mushrooms (250ml)
  • Pinch of sugar
  • Pinch of pepper
  • 0.5 cup of freshly squeezed lime juice
 Garnish
  • 1 cup of coconut milk

Methods

Step 1

Add 6 cups of chicken stock to 4 cups of water in a pot and boil on a Bosch stove. Once boiled, add in soup base ingredients and simmer for 15 minutes.

Step 2

Mix dumpling ingredients well with a spoon and fit the mix between two spoons to give the dumplings their shape.

Step 3

Blanch the dumplings in the soup broth until they float to the top and simmer further for 2 minutes. Turn off the heat, add coconut milk and stir well. Serve with noodles or rice. * Chef’s tip: To make the dish spicier, smash the chilli padi or cut it open to achieve maximum spiciness.

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