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Crab and Sweetcorn Soup
Crab and Sweetcorn Soup is a traditional Chinese recipe for a classic soup of tinned crabmeat and sweetcorn in a cornflour (cornstarch) thickened base that's finished with a beaten egg. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Crab and Sweetcorn Soup.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesChina Recipes
This is a Chinese starter of a classic soup of crabmeat and sweetcorn finished with a beaten egg.
Ingredients:
115g fresh (or frozen) crabmeat
425g tinned creamed sweetcorn, drained
2 tsp cornflour (cornstarch), mixed to a smooth slurry with 2 tbsp water
1 egg, beaten
1/2 tsp salt
pinch of freshly-ground black pepper
Method:
If you are using frozen crabmeat, then bring a pan of water to a boil, add the crab meat and blanch for 30 seconds. Remove with a slotted spoon and set aside.
Bring 600ml water to a boil in a pan. Add the drained sweetcorn and the crab meat then bring the mixture back to a simmer and cook for 2 minutes. Season with the salt and back pepper.
Whisk in the cornflour slurry until smooth then continue cooking, stirring constantly until the soup base has thickened. Crack in the egg and rapidly stir into the soup to combine.
Serve immediately, ladled into warmed soup bowls.
