Crab Misua with Patola

Method

1. Inspect the prepared crab for loose shell splinters and keep cold. Peel only a young tender patola; discard one that is fibrous or tastes unusually bitter. Cut into even half-moons so it softens uniformly.
2. Heat the oil in a 4 litre pot over medium heat. Cook the onion and ginger for 3 minutes, then stir in garlic for 30 seconds. Do not brown these aromatics; the intended broth is light.
3. Add the crab and toss carefully for 1 minute. Pour in the water or stock and bring to a gentle boil. Skim the surface, then reduce to a simmer and cover loosely.
4. Cook for 10–15 minutes, depending on crab size, until the thick body meat is opaque and reaches 63°C. Do not rely solely on the shell turning red. Turn large pieces occasionally for even cooking.
5. Add fish sauce, white pepper and patola. Simmer for 3–5 minutes, until the patola is just translucent at the edges and yields when pressed but still holds its shape.
6. Break the misua bundle once if very long and lower it into the soup. Stir gently to separate the strands and simmer for 1–2 minutes or according to its packet. Add a little hot water if the noodles have absorbed too much broth.
7. Taste for seasoning, add spring onions and serve immediately, dividing crab and noodles evenly among bowls. Provide a separate shell bowl. If making ahead, cook the soup without noodles and add them only to the portions being reheated for serving.