Corn and crab soup

Yield: 1 Servings

Measure Ingredient
1 teaspoon Finely chopped ginger
4 ounces Crabmeat
2 teaspoons Sherry
1 Egg white
3 teaspoons Cornflour
2 tablespoons Cold water
1 pint Chicken stock or broth
1 teaspoon Salt
4 ounces Sweetcorn (canned cream style sweet corn)
1 Spring onion, finely chopped

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

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