Crab and Corn Soup

CRAB AND CORN SOUP

INGREDIENTS:

150 g crabmeat
½ tsp finely chopped root ginger
2 egg whites
½ tbsp milk
1 tbsp cornpaste
2 ½ basic stock
1 small can creamed corn
salt and ground black pepper
finely chopped spring onions for garnish

PROCEDURE:

1. Flake and pick the crabmeat. When done, add the chopped fresh root ginger and stir well.
2. Beat the eggs for a few seconds then add the milk and corn-flour paste, beat again until smooth, blend with the flaked crabmeat.
3. Bring to a boil and then add the creamed sweet corn, let it simmer for a few more minutes.
4. While still boiling stir in the crabmeat and egg mixture, season to taste and stir gently until well blended. Garnish with finely chopped spring onions and serve hot.