Corn and crab soup

1 Servings

Ingredients

QuantityIngredient
1teaspoonFinely chopped ginger
4ouncesCrabmeat
2teaspoonsSherry
1Egg white
3teaspoonsCornflour
2tablespoonsCold water
1pintChicken stock or broth
1teaspoonSalt
4ouncesSweetcorn (canned cream style sweet corn)
1Spring onion, finely chopped

Directions

Mix first 3 ingredients. Beat egg white and mix the cornflour and water to form a paste. Bring stock to a rolling boil, then add salt, corn, and crabmeat. When it comes to boil again, add cornflour mixture, stirring constantly. Add egg white, stirring, and garnish with spring onions.

Posted to EAT-L Digest by "Singh, Kathya" <ksingh@...> on Jul 9, 1997