Crab and Sweet Corn Soup Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Garlic | 1/4 Clove (5gm) | |
| 1 thin slice green ginger | ||
| Crab meat | 6 1/2 Ounce | |
| Dry sherry | 1 Tablespoon | |
| 1 small can cream-style sweet corn | ||
| Chicken stock | 1 1/4 Pint | |
| 1 egg-white | ||
| Cornflour | 1 Tablespoon | |
| Salt, pepper | ||
Directions
Heat oil in large heavy saucepan, add crushed garlic, finely chopped ginger and crab meat which has been drained and shredded.
Fry quickly 1 minute, stirring constantly.
Add sherry, corn and stock.
Bring to boil, reduce heat and simmer 5 minutes.
Whisk egg-white lightly, stir into soup with fork.
Mix cornflour (cornstarch) with a little cold water; add to soup, stirring constantly until mixture thickens.
Add salt and pepper to taste.
Fry quickly 1 minute, stirring constantly.
Add sherry, corn and stock.
Bring to boil, reduce heat and simmer 5 minutes.
Whisk egg-white lightly, stir into soup with fork.
Mix cornflour (cornstarch) with a little cold water; add to soup, stirring constantly until mixture thickens.
Add salt and pepper to taste.
Chef
