Roast Duck and Crabmeat Soup With Tapioca (Geng Jeu

Name: Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon garlic, crushed; 1 tablespoon vegetable oil; 3 tablespoons tapioca; 5 cups chicken stock; 2 g salt (pinch of salt); 2 g palm sugar (large pinch); 1 tablespoon oyster sauce; 1 -2 tablespoon light soy sauce; 100 g crabmeat; 100 g duck, sliced (cooked roast duck meat); 1 cup snow pea sprouts (or baby spinach leaves); 2 green onions, chopped; 1 tablespoon coriander leaves, chopped; 2 g white pepper (pinch of pepper); 2 ml sesame oil

Servings: persons

1 teaspoon garlic, crushed
1 tablespoon vegetable oil
3 tablespoons tapioca
5 cups chicken stock
2 g salt (pinch of salt)
2 g palm sugar (large pinch)
1 tablespoon oyster sauce
1 -2 tablespoon light soy sauce
100 g crabmeat
100 g duck, sliced (cooked roast duck meat)
1 cup snow pea sprouts (or baby spinach leaves)
2 green onions, chopped
1 tablespoon coriander leaves, chopped
2 g white pepper (pinch of pepper)
2 ml sesame oil

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.
5
This will take about 15 minutes for smaller tapioca and around 30 minutes to larger tapioca.
6
Drain in a sieve.
7
Bring stock to the boil seasoning with salt, sugar, oyster sauce and soy sauce.
8
Skim any solids from the top of the stock and reduce heat.
9
Add tapioca, crab, duck and pea shoots (or spinach leaves) and heat through, taking care that the soup does not boil.
10
This takes about 10 minutes over a fairly low heat, gently stir often to avoid things clumping together.
11
Serve sprinkled with green onion, coriander, garlic and pepper with a little sesame oil drizzled over the top.
12
For convenience and to let the flavours blend I combined this ingredients in advance in a small bowl.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon garlic, crushed, 1 tablespoon vegetable oil, 3 tablespoons tapioca, 5 cups chicken stock, and more.

Yes, Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions