Ingredients
500g field crab
300g basella rubra
200g corchorus olitorius
To taste: seasoning, cooking oil, dried shallot.

Preparation
Wash crabs well; remove top shell and plastron; then drain; scoop out crab-roe into a bowl; pound crabs mixed with some salt in a mortar; pour cold water into the mortar, and knead; decant to get 1500ml crab water.

Pick the leaves and stalks from the vegetables; wash and finely chop.

Heat oil in a preheat pot; fry dried shallot with crab-roe; pour crab water into the pot and bring to the boil; add the vegetables and cook until done to a turn; season to taste.