Sweet Corn And Crab Soup Recipe
Sweet Corn And Crab Soup is an amazingly delicious version of appetizer. An easy to prepare recipe, Sweet Corn And Crab Soup is a dish that you will surely love to talk about with us.
Ingredients
3 oz. cooked or canned white crab meat
1 large egg white
1 1/2 pints (U.S. 3 3/4 cups) chicken stock or 1 chicken bouillon cube and water
2 1/2-3 oz. sweet corn
Pinch salt
Pinch Ve-Tsin
Few drops sesame oil
1 teaspoon ginger sherry
1 level teaspoon cornflour
1 tablespoon water
Directions
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 and ginger sherry.
Blend the cornflour 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.
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 and ginger sherry.
Blend the cornflour 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.
