Crab and Sweet Corn Soup
 
     
 
Obviously this is loads better if you have fresh crab. It is also loads more expensive. You can double the amount of crab, though, if you like. This soup is made in a second and is really filling and tasty. You can make a huge vat of it and then freeze it in small amounts for later.

One note: if you use a stock cube for the stock, don't add any additional salt. Stock cubes are very salty.

4 oz crab meat, fresh or tinned 1 large egg beaten with 1 tsp sesame oil
3 tbl chopped spring onions 2 tbl vegetable or peanut oil
1 tsp minced ginger 1-2 tbl soy sauce
1 tbl rice wine or dry sherry White pepper
2 cups chicken stock salt to taste
1 17 oz can of cream style corn 2 tbl chopped parsley
1 tbl cornstarch dissolved in 2 tbl water with 2 tsp of sesame oil
     
Make sure everything is chopped and ready before you start. Get everything within reach of the stove.

Heat a medium-sized pan over high heat until hot; add the two tablespoons of oil, swirl, and heat for a second. Scatter in the spring onions and ginger and stir rapidly a few times. Add the crabmeat and stir; sprinkle in the salt and cooking wine or sherry, and stir vigorously for about 45 seconds. Pour in the stock, the corn, and the soy sauce to taste, stirring until the soup comes to a boil. Turn the heat low and let it simmer for about 1 minute.

Give the cornstarch mixture a stir and pour it in, stirring in a circular motion until the soup thickens. Turn off the heat and pour the egg in a wide circle over the surface; stir gently a few times when it forms into floating ribbons. Adjust seasonings by adding a little more salt or soy sauce if necessary.

Pour into a serving bowl, sprinkle with pepper, and dot the center with parsley. Stir to blend well at table before serving. This can be made a day in advance.

 

For More Chinese Recipes Try These Books

       

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