Crab and Sweet Corn Soup Recipe
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Ingredients:
1 tbsp/ 15 ml
1/2 tsp/ 2.5 ml
1/2 lb/ 225 g
6 cups/ 1.5 L
1 tbsp/ 15 ml
3/4 cup/ 185 ml
1 1/2 tbsp/ 20 ml
3 tbsp/ 45 ml
2
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vegetable oil
chopped fresh ginger
crabmeat, flaked
fish stock, seasoned
dry sherry
corn kernels
cornstarch
stock or water
egg whites, lightly beaten
chopped green onions, to garnish
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Method:
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Heat oil in a wok.
Add ginger and crabmeat, stir-fry 2 minutes. Add
stock, sherry and corn. When boiling, add in
cornstarch blended with stock or water to
thicken. Remove from heat.
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Pour in egg white
in a thin stream. Garnish with green onions.
Variation:
Children love this soup, especially when chicken is
used instead of crab. simply substitute an equal
quantity of chicken stock for fish stock, and
chicken for crabmeat.
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Serves 6 |
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