RECIPE STORY

dairy free gluten free low fat fibre rich high protein

Ingredients List

Name: Vietnamese King Oyster and Crab Bún Riêu
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 L of Fish Stock; 1 tbsp of Rapeseed Oil; 1 Onion; 1 Garlic Clove; 4 Fresh Chillies; 1 tsp of Paprika; 6 Tomatoes; 250 g of King Oyster Mushrooms; 2 Egg Whites; 200 g of Shredded Crab Meat; 6 tbsp of Potato Starch; 2 tsp of Shrimp Paste (optional); 240 g of Vermicelli Rice Noodles; Mint to taste; 100 g of Pak Choi (or Lettuce); 2 Limes; 160 g of Beansprouts

Step 1 Bring the fish stock to a boil in a deep pot. Vermicelli Rice Noodles 240 g Mint to taste Pak Choi (or Lettuce) 100 g Limes 2 Beansprouts 160 g Egg Whites 2 Shredded Crab Meat 200 g Potato Starch 6 tbsp Shrimp Paste (optional) 2 tsp Fish Stock 1 L Rapeseed Oil 1 tbsp Onion 1 Garlic Clove 1 Fresh Chillies 4 Paprika 1 tsp Tomatoes 6 King Oyster Mushrooms 250 g Adjust servings and measurement unit in the full recipe page .

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Ingredients List

Step 2 Part 1 In a skillet, sizzle the oil with chopped onions, minced garlic, sliced chillies, and paprika. Vermicelli Rice Noodles 240 g Mint to taste Pak Choi (or Lettuce) 100 g Limes 2 Beansprouts 160 g Egg Whites 2 Shredded Crab Meat 200 g Potato Starch 6 tbsp Shrimp Paste (optional) 2 tsp Fish Stock 1 L Rapeseed Oil 1 tbsp Onion 1 Garlic Clove 1 Fresh Chillies 4 Paprika 1 tsp Tomatoes 6 King Oyster Mushrooms 250 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 2 Part 2 Then, add halved tomatoes and diced mushrooms and stir-fry the vegetables for 10 minutes. Vermicelli Rice Noodles 240 g Mint to taste Pak Choi (or Lettuce) 100 g Limes 2 Beansprouts 160 g Egg Whites 2 Shredded Crab Meat 200 g Potato Starch 6 tbsp Shrimp Paste (optional) 2 tsp Fish Stock 1 L Rapeseed Oil 1 tbsp Onion 1 Garlic Clove 1 Fresh Chillies 4 Paprika 1 tsp Tomatoes 6 King Oyster Mushrooms 250 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Now, add the vegetables to the pot of boiling stock and simmer for a further 10 minutes. Vermicelli Rice Noodles 240 g Mint to taste Pak Choi (or Lettuce) 100 g Limes 2 Beansprouts 160 g Egg Whites 2 Shredded Crab Meat 200 g Potato Starch 6 tbsp Shrimp Paste (optional) 2 tsp Fish Stock 1 L Rapeseed Oil 1 tbsp Onion 1 Garlic Clove 1 Fresh Chillies 4 Paprika 1 tsp Tomatoes 6 King Oyster Mushrooms 250 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 Meanwhile, whisk the egg whites with potato starch in a bowl. Then, add the crab meat, making sure it's thoroughly drained, and the shrimp paste, and mix all into a thick paste. Vermicelli Rice Noodles 240 g Mint to taste Pak Choi (or Lettuce) 100 g Limes 2 Beansprouts 160 g Egg Whites 2 Shredded Crab Meat 200 g Potato Starch 6 tbsp Shrimp Paste (optional) 2 tsp Fish Stock 1 L Rapeseed Oil 1 tbsp Onion 1 Garlic Clove 1 Fresh Chillies 4 Paprika 1 tsp Tomatoes 6 King Oyster Mushrooms 250 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 5 Shape the crab paste into bite-sized balls, add them to the tomato broth, and cook for 10 minutes. Vermicelli Rice Noodles 240 g Mint to taste Pak Choi (or Lettuce) 100 g Limes 2 Beansprouts 160 g Egg Whites 2 Shredded Crab Meat 200 g Potato Starch 6 tbsp Shrimp Paste (optional) 2 tsp Fish Stock 1 L Rapeseed Oil 1 tbsp Onion 1 Garlic Clove 1 Fresh Chillies 4 Paprika 1 tsp Tomatoes 6 King Oyster Mushrooms 250 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 6 Part 1 Meanwhile, cook the noodles in boiling water for 3 minutes, then drain them under cold water, and divide among serving bowls. Vermicelli Rice Noodles 240 g Mint to taste Pak Choi (or Lettuce) 100 g Limes 2 Beansprouts 160 g Egg Whites 2 Shredded Crab Meat 200 g Potato Starch 6 tbsp Shrimp Paste (optional) 2 tsp Fish Stock 1 L Rapeseed Oil 1 tbsp Onion 1 Garlic Clove 1 Fresh Chillies 4 Paprika 1 tsp Tomatoes 6 King Oyster Mushrooms 250 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 6 Part 2 Pour a few ladles of tomato broth in each bowl and top with the crab balls. Serve with a side bowl of mint leaves, shredded pak choi, lime wedges, and beansprouts. Vermicelli Rice Noodles 240 g Mint to taste Pak Choi (or Lettuce) 100 g Limes 2 Beansprouts 160 g Egg Whites 2 Shredded Crab Meat 200 g Potato Starch 6 tbsp Shrimp Paste (optional) 2 tsp Fish Stock 1 L Rapeseed Oil 1 tbsp Onion 1 Garlic Clove 1 Fresh Chillies 4 Paprika 1 tsp Tomatoes 6 King Oyster Mushrooms 250 g Adjust servings and measurement unit in the full recipe page .

RECIPE STORY

King Oyster and Crab Bún Riêu

Ingredients List

To Serve

Crab Paste

Broth

Ingredients List

To Serve

Crab Paste

Broth

Ingredients List

To Serve

Crab Paste

Broth

Ingredients List

To Serve

Crab Paste

Broth

Ingredients List

To Serve

Crab Paste

Broth

Ingredients List

To Serve

Crab Paste

Broth

Ingredients List

To Serve

Crab Paste

Broth

Ingredients List

To Serve

Crab Paste

Broth

Egg Whites	2
Shredded Crab Meat	200g
Potato Starch	6tbsp
Shrimp Paste (optional)	2tsp

Fish Stock	1L
Rapeseed Oil	1tbsp
Onion	1
Garlic Clove	1
Fresh Chillies	4
Paprika	1tsp
Tomatoes	6
King Oyster Mushrooms	250g