Corn & crab soup

Posted by adm On September - 15 - 2011

How to cook Corn & crab soup


  • 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.

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