Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)

Name: Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 grams white pepper (pinch of pepper); 1 liters chicken stock; 237 milliliters snow pea sprouts (or baby spinach leaves); 100 grams crabmeat; 100 grams duck , sliced (cooked roast duck meat); 1 Tbsp coriander leaves , chopped; 1 teaspoon garlic , crushed; 2 green onions , chopped; 1 Tbsp light soy sauce; 1 Tbsp oyster sauce; 2 grams palm sugar (large pinch); 2 grams salt (pinch of salt); 2 milliliters sesame oil; 3 Tbsps tapioca; 1 Tbsp vegetable oil

Need a gluten free and dairy free main course? Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku) could be a spectacular recipe to try. This recipe serves 4. One serving contains 359 calories, 19g of protein, and 18g of fat. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. A mixture of vegetable oil, salt, snow pea sprouts, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the tapioca you could follow this main course with the Tapioca Pudding as a dessert. It is perfect for Autumn.