Soups Recipes - Chinese Crab Sweet Corn Soup Recipe

Ingredients

• 600m/ 2 1/2 cups fish or chicken stock

• 2.5cm/1 in piece fresh root ginger, peeled and very finely sliced

• 400g/14oz can creamed sweet corn

• 150g/5oz cooked white crab meat

• 15m/1 tbsp arrowroot or corn flour (cornstarch)

• 15ml/1 tbsp rice wine or dry sherry

• 15-30m/1-2 tbsp light soy sauce

• 1 egg white

• salt and ground white pepper

• shredded spring onions (scallions), to garnish

Serves 4

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Method:

1. Put the stock and ginger in a large pan and bring to the boil. Reduce the heat a little while you stir in the creamed sweet corn, then bring the mixture back to the boil.

2. Switch off the heat and add the crab meat to the pan. Put the arrowroot or corn flour in a cup and stir in the rice wine or sherry to make a smooth paste; stir this into the soup.

3. Cook over a low heat for about 3 minutes until the soup has thickened and is slightly glutinous in consistency. Add light soy sauce, salt and white pepper to taste.

4. In a bowl, whisk the egg white to a stiff foam. Gradually fold it into the soup.

5. Ladle the soup into heated bowls, garnish each portion with spring onions and serve.

Note: There's no denying the delightful combination of shellfish and corn in this universal favorite, but dressing fresh crab does increase the preparation time somewhat. Using frozen white crab meat will work just as well.