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