Crab and Fresh Sweetcorn Soup. A simple Chinese dish and always a popular favourite. I thought it would be interesting to restore the dish to its simplicity and reliance on good, fresh ingredients. Now give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long.
Pass the beaten egg through a fine sieve held over the soup to create strings of egg in the soup.
A simple Crab and sweetcorn soup recipe for you to cook a great meal for family or friends.
Place the stock and ginger in a large saucepan and bring to the boil.
You can cook Crab and Fresh Sweetcorn Soup using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Crab and Fresh Sweetcorn Soup
- It's 300 Gr of Fresh Sweetcorn - removed from Cob - if you have to can use Tinned.
- Prepare 1 Tbls of Olive Oil.
- It's 3 of Spring Onions - really finely chopped.
- Prepare 2.5 cm of fresh Ginger - chopped into Matchsticks.
- Prepare 250 Gr of Crab meat - as lumpy and whole as possible.
- You need 1 Ltr of Chicken Stock.
- It's 1 Tsp of Corn Flour (mix with 4 tbsp of the chicken stock to form a paste).
- You need 1 of Large Egg.
- You need 1 Tbls of Sesame Seeds.
- You need 1 of Red Chilli very finely chopped.
Blend the cornflour in a small bowl, with the soy sauce and Chinese rice wine. Easy peasy crab and sweetcorn soup. I just love this soup, and was spending a fortune at our local takeaway, but then it started to taste rubbish, couldn't taste nothing at all one night. So decided I'd do it myself and I was amazed at how easy it is,and cheap, too!
Crab and Fresh Sweetcorn Soup Urutan
- Put 220 Gr of the sweetcorn into a food processor and blend to a smooth purée..
- Put the oil in a pan over a medium heat. Add the spring onion and ginger and fry for 3-4 minutes, until the onion is softened, Do NOT Brown.
- Add the crabmeat, sweetcorn purée and the stock and bring to the boil. Reduce the heat and simmer for five minutes.
- Add the remaining whole sweetcorn and the cornflour paste and cook and Stir until thickened..
- Pass the beaten egg through a fine sieve held over the soup to create strings of egg in the soup. They should make strands..
- Put into 4 bowls and add a few more Spring onions, Sesame seeds and the Chilli to garnish.
This recipe uses crab sticks, not whole crab, and a few crab claws. Makes a great starter to your Chinese meal. If you don't have crab claws, a few peeled prawns also work well with this dish. Sweet corn is a versatile ingredient that's packed with flavor. Here, Chef Billy Parisi shows us how to make corn soup with chive oil and crab.
