In this episode, we go over what beers pair well with different types of food. We even prepare a dish (Asparagus, Shrimp, and Crab Soup) and paired it with a great beer (Terrapin Beer Company Ales From The Wood: Richland Reserve). We also featured some great music. Flying Lotus by Airy Fizz; Intermission #2 by KidCrateDigger; The Shining – Pistol
Asparagus, Shrimp, and Crab Soup
1 quart chicken broth
1 group green asparagus tips
7 oz shrimps
7 oz imitation crab
4 shallots
1 tablespoon of olive oil
1 tablespoon of corn starch
2 tablespoons of fish sauce
Salt
Pepper
1 egg
chives for garnishing
1. Bring the chicken broth to the boil. In the meantime, wife the asparagus and cut in half. Cook the asparagus in the boiling broth for about five minutes, remove and put aside.
2. Scale the shrimps. Wash and dry the shrimps. Wash and dry at crab. Peel and finally chop shallots.
3. Heat the oil in a wok and slightly braise the shallots for two minutes. Add the asparagus, shrimps, crab, and broth. Allow the soup to cook for three minutes.
4. Remove the wok from the heat. Mix the cornstarch with a little water and add a smooth paste obtained to the soup and stir in well.
5. Reheat the soup and cook until it thickens slightly. Stir in the fish sauce, add salt and pepper.
6. Whisk the egg and add to soup. Stir the egg into the soup vigorously until threads appear. Serve garnished with chives.
Podcast: Play in new window | Download (Duration: 32:02 — 25.7MB)