Ingredients.

• 300 grams of mashed crab (fresh or canned) or 200 grams of shrimp (shelled, deveined and mashed).
• 1 shallot (finely chopped).
• 1 bunch of tosa jute plant (thinly sliced).
• 1 bunch of spinach (thinly sliced).
• Laska leaves (thinly sliced).
• Green onion (thinly sliced).
• Culantro (thinly sliced).
• Salt, sugar, vegetable oil.

Instructions.

• Combine the mashed crab with 2 cups of water in the saucepan, mix well. Strain and sieve the mashed crab. Bring to a boil over medium heat, stir well for about 4 minutes till the crab meat float to the surface. Slowly remove the cooked crab meat and put it into a bowl. Set aside.
• Heat vegetable oil in a pan, add shallot and fry well till golden. Set aside.
• Bring to a boil the crab broth which you've just cooked. Add tosa jute plant, spinach, laska leaves, green onion, culantro, salt and sugar. Cook for about 2 minutes. Then slowly add crab meat and fried shallot on top. Season with salt.
• Serve with pickled white Thai eggplant and cooked rice.

PS: I'll write about pickled white Thai eggplant later.

• And done, hope you enjoy!*