Ingredients
- 2 pints chicken or vegetable stock
- 2 ears sweetcorn
- 8 oz fresh white crabmeat
- 5 tsps cornflour
- 1 tsp finely chopped ginger
- 2 spring onions cut in 1" pieces and finely shredded lengthways
- 1 tbsp light soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tsp sea salt and freshly ground black pepper
- 1 egg white lightly beaten
Servings:
Instructions
- Bring the stock to a boil in a pan. Meanwhile stand the sweetcorn on a board and slice away the kernels with a large sharp knife. Add the sweetcorn to the stock and simmer for 5 minutes.
- Check the crabmeat for any residual small pieces of shell, keeping the meat in the largest pieces possible.
- Mix the cornflour to a smooth paste with a little cold water then stir it into the soup. Simmer for 2 minutes.
- Add the crabmeat, ginger, spring onions, soy sauce and rice wine. Season to taste. Simmer for a minute.
- Stir well then remove spoon and slowly trickle in the beaten egg white so it forms long thin strands. Simmer for 30 seconds then serve immediately.
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