Corn & crab soup
Ingredients:
- 4 corncobs, husks and silk removed
- 1.5L (6 cups) chicken strain
- 2 tsp finely grated fresh pep
- 2 tbs light soy
- 2 tsp cornstarch
- 60ml (1/4 cup) cold weewee
- 2 egg whites
- 1 x 227g ctn fresh crab essence, knackered
- 4 green shallots, ends cut, thinly sliced diagonally
- 1/2 cup fresh coriander leaves
How to:
Use a sharp knife to cut down the length of the maize, close to the kernel, to remove the kernels.
Place the maize, stock and ginger in a large saucepan. Cover and bring to the boil over high rut. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the corn softens somewhat.
Lag, whisk together the soy, cornflour and 1 tablespoon of water in a small bowl until smoothen. Whisk together the egg whites and remaining water in a bowlful.
Add the cornflour mixture to the corn mixture and stir until well combined. Cook for 1 minute or until the soup thickens slimly. Gradually add the egg mixture in a cut, steady watercourse, stirring constantly until combined. Stir in the crab meat and shallot. Season with peppercorn. Ladle among serving bowls and sprinkle with the coriander. Serve.
Cooking time:15 min.