Soup of Rambutan and Pork with Crab

For an unusual dish try Ross Burden's recipe for pork and crab-filled fresh rambutans poached in a tasty soup
By Ross Burden
Soup of Rambutan and Pork with Crab
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 50 g minced pork
  • 2 tbsp light soy sauce
  • 2 pinches of sugar
  • 30 g white crab meat
  • 12 fresh rambutans
  • 1.2 litres chicken stock, flavoured with ginger
  • dashes of fish sauce
  • 4 spring onions, shredded
  • 1 pandanus leaf (rampe)
  • 1-2 tbsp deep-fried, sliced shallots
  • 2 tbsp coriander leaves

For the paste:

  • 1 coriander root, scraped
  • 1 clove garlic, peeled
  • 1 slices ginger, peeled
  • 6 white peppercorns


1. In a pestle and mortar pound together the coriander root, garlic, ginger and peppercorns into a paste.

2. Mix together the paste, minced pork, 1 tablespoon of soy sauce, a pinch of sugar and half the crab meat.

3. Peel and de-seed the rambutans. Fill each rambutan with the pork mixture.

4. In a large saucepan bring the stock to the boil. Season with the remaining soy and sugar and nam pla.

5. Add the rambutans, reduce the heat to a simmer and poach the rambutans until the filling is firm, around 10 minutes.

6. Add the spring onion and pandan leaves and simmer for a further minute.

7. Add the remaining crab and fried shallot. Sprinkle with coriander and serve at once.

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