Chinese Recipes - Crab and Scallop Soup Recipe

  
 

Chinese Stock and Soups Recipes - Crab and Scallop Soup Recipe

Ingredients

  • 4 dried Chinese mushrooms

  • 15 ml/1 tbsp groundnut (peanut) oil

  • 1 egg, beaten

  • 1.5 l/2 1/2 pts/6 cups chicken stock

  • 175 g/6 oz crab meat, flaked

  • 100 g/4 oz shelled scallops, sliced

  • 100 g/4 oz bamboo shoots, sliced

  • 2 spring onions (scallions), chopped

  • 1 slice ginger root, minced

  • a few cooked, peeled prawns (optional)

  • 45 ml/3 tbsp corn-flour (cornstarch)

  • 90 ml/6 tbsp water

  • 30 ml/2 tbsp rice wine or dry sherry

  • 20 ml/4 tsp soy sauce

  • 2 egg whites

Method:

  1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps thinly.

  2. Heat the oil, add the egg and tilt the pan so that the egg covers the bottom. Cook until set then turn and cook the other side. Remove from the pan, roll up and cut into thin strips.

  3. Bring the stock to the boil, add the mushrooms, egg strips, crab meat, scallops, bamboo shoots, spring onions, ginger and prawns, if using. Bring back to the boil.

  4. Mix the corn-flour with 60 ml/4 tbsp of water, the wine or sherry and soy sauce and stir into soup. Simmer, stirring until the soup thickens.

  5. Beat the egg whites with the remaining water and drizzle the mixture slowly into the soup, stirring vigorously.