1. Fry the garlic in vegetable oil until lightly roasted brown and reserve. 2. Remove any dust from tapioca by tossing in a sieve. 3. Bring pot with plenty of water to the boil and which in tapioca, stirring often to avoid clumps and sticking. 4. Simmer until translucent. This will take about 15 minutes for smaller tapioca and around 30 minutes to larger tapioca. 5. Drain in a sieve. 6. Bring stock to the boil seasoning with salt, sugar, oyster sauce and soy sauce. 7. Skim any solids from the top of the stock and reduce heat. 8. Add tapioca, crab, duck and pea shoots (or spinach leaves) and heat through, taking care that the soup does not boil. This takes about 10 minutes over a fairly low heat, gently stir often to avoid things clumping together. 9. Serve sprinkled with green onion, coriander, garlic and pepper with a little sesame oil drizzled over the top. For convenience and to let the flavours blend I combined this ingredients in advance in a small bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
