sweet corn soup with crab meat

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Cooking receipe to make sweet corn soup with crab meat under category General Recipes. You may find some video clips related to this receipe below.

sweet corn soup with crab meat

chinese

southern region

My mother often made this soup using fresh sweetcorn. For convenience tinned or frozen corn may be substituted but I think my mothers recipe is quite superior. It reheats well and has a rich thick texture which goes well with Beef in Oyster Sauce (page 93) and Stirfried Ginger Broccoli (page 195).

450g fresh sweetcorn on the cob or 275g tinned or frozen sweetcorn

1 egg white

1 teaspoon sesame oil

1.1L chicken stock (qv)

1 tablespoon dry sherry or rice wine

2 teaspoons fresh ginger finely chopped

1 teaspoon salt

1 teaspoon sugar

2 teaspoons cornflour blended with 2 teaspoons water

175g fresh cooked tinned or trozen crabmeat

to garnish

2 tablespoons spring onions finely chopped

If you are using fresh corn wash the cobs and with a sharp knife or cleaver remove the kernels. (You should end up with about 275g of corn.)

Mix the egg white and sesame oil together in a small bowl and set it aside.

Bring the stock to a boil in a large pot and add the corn.

Simmer for 15 minutes uncovered and then add the sherry or rice wine ginger salt sugar and cornflour mixture.

Bring it back to the boil then lower the heat to a simmer.

Now add the crabmeat and then slowly pour in the egg white mixture in a steady stream stirring ail the time.

Transfer the soup to a tureen and garnish.

Serves 4

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