With Chef de Cuisine Nguyễn Hưng Thông from Oven d’Or Restaurant in Sheraton Hanoi Hotel

According to chef Thông, the healthy and delicious soup has a great amount of protein, calcium and minerals.

Crab spinach soup with conpoy

Ingredients: for 1 portion

- Spinach                     50 gr

- Japanese scallop     1 pcs

- Conpoy                      10 gr

- Crab meat                  10 gr

- Potato starch             12 gr

- Chicken powder        1 tsp

- Fish sauce                 3 tsp

- Sugar                         1/3 tsp

- Chicken egg              2 pcs

- Chicken stock            300 ml

* For decoration:

- Some Phú Quốc red pepper.

- A pansy flower.

Chef de Cuisine Nguyễn Hưng Thông

Method:

- Wash spinach and bring to a boil, then soak in cold water and puree.

- Soak conpoy in water for 1 hour, shred then boil.

- Pan-sear scallop on a heated pan with some cooking oil until golden.

- Mix potato starch with some water.

- Stir 1 egg and 1 egg white.

- Bring the chicken stock to a boil and add crab meat, fish sauce, sugar, chicken powder. Continue to add potato starch mixture to make the perfect texture, then gradually pour whisked egg.

- Pour spinach puree and continue cooking, then add conpoy and turn off the heat.

- Pour the soup and put a scallop in the middle.

- Decorate with Phú Quốc red pepper on the plate and put the flower on the top of scallop.
- Bon appetite!

You can enjoy the soup at Oven d’Or Restaurant in Sheraton Hanoi Hotel, K5 Nghi Tàm, 11 Xuân Diệu St, Tây Hồ Dist, Tel: (024) 37199000.