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Sweet Corn and Crab Soup
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
Serves : 4
Preparation time : 5 minutes
Cooking time : 4 minutes
Ingredients :
3oz. cooked or canned white crab meat
1 large egg white
11/2 pints ( U.S. 33/4 cups) chicken stock or 1 chicken bouillon cube and water
21/2 -3 oz. sweet corn
Pinch salt
Pinch Ve-Tsin
Few drops sesame oil
1 teaspoon ginger sherry
1 level teaspoon corn flour
1 tablespoon water
Method :
Very finely shred the crab meat. Beat the egg white to blend the 'thick' with the 'thin'. Add it to the crab meat, work it in thoroughly and set aside.
Bring the chicken stock to the boil. Add the sweet corn to the stock and bring to the boil again. Add the salt, Ve-Tsin, sesame oil ginger sherry.
Blend the corn flour with the water, add it to the stock and boil for 1/2 minute.
Finally add the crab meat and egg white mixture; bring to the boil for 1/4 minute and serve.
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