Chinese Soups Recipes - Sweet Corn and Crab Soup Recipe

Ingredients

• 3 oz. cooked or canned white crab meat

• 1 large egg white

• 1 1/2 pints (U.S. 3 3/4 cups) chicken stock or 1 chicken bouillon cube and water

• 2 1/2 -3 oz. sweet corn

• pinch salt

• pinch Ve-Tsin (M.S.G.)

• few drops sesame oil

• 1 teaspoon ginger sherry

• 1 level teaspoon corn-flour

• 1 tablespoon water

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Method:

1. Very finely shred the crab meat. Beat the egg white to blend the 'thick' with the 'thin'. Add it to the crab meat, work it in thoroughly and set aside.

2. Bring the chicken stock to the boil. Add the sweet corn to the stock and bring to the boil again. Add the salt, Ve-Tsin, sesame oil and ginger sherry.

3. Blend the corn-flour with the water, add it to the stock and boil for 1/2 minute.

4. Finally add the crab meat and egg white mixture; bring to the boil for 1/4 minute and serve.