Crab And Sweet Corn Soup Recipe
Ingredients
1 tbsp (15 ml) vegetable oil
1/2 tsp (2.5 ml) chopped fresh ginger
1/2 lb (225 g) crabmeat, flaked
6 cups (1.5 L) fish stock, seasoned
1 tbsp (15 ml) dry sherry
3/4 cup (185 ml) corn kernels
1 1/2 tbsp (20 ml) cornstarch blended with 3 tbsp (45 ml) stock or water
2 egg whites, lightly beaten chopped green onions, to garnish
Directions
1 Heat oil in a wok. Add ginger and crab-meat, stir-fry 2 minutes. Add stock, sherry and corn. When boiling, stir in blended cornstarch and water to thicken. Remove from heat.
2 Pour in egg white in a thin stream. Garnish with green onions.
2 Pour in egg white in a thin stream. Garnish with green onions.
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