Crab Manchow Soup | How to make Manchow soup in south indian way
Watch the video for video demonstration or continue reading for detailed information and recipe.
Crab is one of the most loved seafood. It is a great source of vitamins and minerals too. Crab is rich in Vitamin B12, protein, Omega-3 fatty acids. It tastes so good when cooked in the right way.
Crab soup helps a lot during cold and flu times. It is soothing for sore throat.
While we all like crab curry, crab masala dishes with whole crab, we prefer to have the crab body meat and legs take the last place.
If the crab is small to medium size it requires little extra effort to take the meat out of legs. So, what we do while cooking crab for above such dishes – We cut off the crab legs and prepare crab soup!! This crab soup is so yummy…
It will vanish from the bowl immediately after it is served. When you buy crab next time, use those legs for this soup. This soup is so flavorful, mildly spicy and increases your appetite before your meals.
The curry leaves and green chilli added at the right stage of cooking, gives it the yummy flavor while keeping the spice level low.
The little extra effort that we take to remove the meat from the legs before cooking, makes you feel so good while eating the soup.
Just crush the crab leg with any heavy utility object you can find in the kitchen to take out the flesh. If you buy 1kg crab for making curry dish out of it, you can approximately extract 100g flesh from its legs.
This recipe is purely south indian style. No vinegar, no Chinese sauce are used and tastes delicious with our traditional ingredients.
Lets see the preparation method here.
Required ingredients:
Crab legs meat – about 100g
Button mushroom – 2 finely chopped
Capsicum – 2 tbsp finely chopped
Ginger garlic paste – 1/2 tsp
Turmeric – 1/4 tsp
Pepper powder – 1/4 tsp
Fennel seed powder – 1/4 tsp
Nutmeg powder – 2 pinch
Cumin powder – 1/4 tsp
Aniseed powder – 1/4 tsp
Curry leaves – few
Green chili – 1 slit
Corn flour – 2 tsp
Egg white – 1
Oil – 2 tsp
Salt – as required
Preparation Method:
- Heat the Kadai and oil.
- Add chopped mushroom and capsicum pieces and fry for 2 minutes.
- Add crab meat and stir for a minute.
- Add ginger garlic paste and fry until the raw smell goes off.
- Add turmeric powder, fennel seed powder, nutmeg powder and cumin powder and stir.
- Add salt, aniseed powder and pepper powder and fry for a minute.
- Add 1 cup water and bring it boil.
- Add curry leaves and green chilli.
- Mix the corn flour with 1/2 cup of water and add it in the kadai.
- Once its boiled, add the egg white and mix for a minute.
- Turn off the heat, the egg white gets cooked in the heat of soup.
- Garnish with coriander leaves, Serve hot and enjoy the crab soup.
Step-wise Pictures:
- Heat the Kadai and oil.
- Add chopped mushroom and capsicum pieces and fry for 2 minutes.
- Add crab meat and stir for a minute.
- Add ginger garlic paste and fry until the raw smell goes off.
- Add turmeric powder, fennel seed powder, nutmeg powder and cumin powder and stir.
- Add salt, aniseed powder and pepper powder and fry for a minute.
- Add 1 cup water and bring it boil.
- Add curry leaves and green chilli.
- Mix the corn flour with 1/2 cup of water and add it in the kadai.
- Once its boiled, add the egg white and mix for a minute.
- Turn off the heat, the egg white gets cooked in the heat of soup.
- Garnish with coriander leaves.
Serve hot and enjoy the crab soup.
