Lau Rieu Cua (Crab and Beef Shank Hot Pot), Made with Monk Fruit Sweetener

Method

1. Pat 500g beef shank dry and slice it into thin bite sized pieces. Trim the stems off the straw mushrooms and wash them.
2. Put 500g ground rice paddy crab in a bowl, add 2 liters water, stir well, then strain the liquid through a sieve and discard the solids.
3. Pour the crab liquid into a pot, add 1 teaspoon salt and simmer gently for about 20 minutes until the crab curds rise and set into sheets.
4. Turn off the heat and lift the curds gently into a bowl with a sieve, keeping the liquid for the hot pot.
5. Set a pan with 1 tablespoon cooking oil, fry 1 tablespoon minced shallot until fragrant, then add 50g crab roe and cook it over low heat for about 5 minutes.
6. Tip the fried crab roe and 1 tablespoon fried shallots into the bowl of crab curds.
7. In the same pan, add 1 tablespoon annatto oil, fry more minced shallot until fragrant, then add 2 tomatoes and stir for about 2 minutes until they soften.
8. Bring the crab liquid to the boil and add the fried tomato, 50g straw mushrooms, 2 tablespoons fish sauce, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon seasoning powder, 1 tablespoon MSG, 3 tablespoons giam bong and 1 tablespoon mam tom.
9. Bring it back to the boil, adjust the seasoning, add the spring onion and turn off the heat.
10. Move it to the hot pot, drop in 100g fried tofu, dip the beef shank and the greens, and eat it with 500g banh da noodles.

Tips

• Cook the crab liquid over low heat so the curds rise and set into sheets rather than breaking up.
• Frying the crab roe separately before it joins the curds gives the broth more aroma and a better color.
• Strain the crab liquid twice, since any shell grit left keeps the curds from setting into clean sheets.
• Giam bong goes in with the seasoning, added too early its sourness cooks away.
• Slice the beef shank thin, dip it only until just done and take it out, longer in the pot and it turns tough.