Chinese Crab and Corn Soup
- Ready In:
- 16mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 591.47 ml fish stock
- 0 ginger, sliced finely
- 396.89 g creamed corn
- 141.74 g crabmeat
- 14.79 ml cornstarch
- 14.79 ml rice wine vinegar or 14.79 ml sherry wine
- 29.58 ml light soy sauce
- 1 egg white
- salt
- pepper
- scallion (for garnish)
directions
- 1. Put the stock and ginger in a large saucepan and bring to boil. Stir in the creamed corn and return to boil.
- 2. Switch off the heat and add the crab meat. Put the cornstarch in a cup and stir in the rice wine to make a smooth paste; stir this into the soup. Cook over a low heat for about 4 minutes until the soup has thickened and is slightly glutinous in consistency. Add light soy sauce, salt and pepper to taste.
- 3. In a bowl, whisk the egg white to a stiff foam. Gradually fold it into the soup. Ladle the soup into heated bowls and garnish each with scallions.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!