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Cantonese-style Sweetcorn and Crab Meat Soup

recipe from abbylidiastephanie.blogspot.com
Cantonese-style Sweetcorn and Crab Meat Soup
adapted from
Stephanie Alexander's The Cook's Companion, pg 351
5 corn cobs, grated (yes, it is worth the effort, creamed corn is ok for a shortcut, though)vegetable oil
2 tablespoons finely chopped spring onion
1 teaspoon freshly minced ginger
250g picked crab meat
1 tablespoon mirin, rice wine or dry sherry
600ml chicken stock
2 tablespoons light soy sauce
1 tablespoon cornflour
2 tablespoons water
2 teaspoons sesame oil
1 egg
1 tablespoon black or red rice vinegar
Heat 2 tablespoons of vegetable oil in a saucepan or wok. Sear the spring onion and ginger for 30 seconds. Add the crab meat, then sprinkle with salt, mirin and stir it lightly. Pour in the corn, stock and the soy sauce, stirring the mixture until the soup comes to the boil. Reduce the heat and simmer it for a few minutes.
Mix cornflour, water and sesame oil in a bowl and stir until smooth, then add a little of the hot soup into the bowl and stir it to combine. Pour this mixture into the soup, ensuring that you swirl it in evenly. Turn the heat off and trail the egg whisked with a pinch of salt and 1 teaspoon of vegetable oil over the surface, stirring slowly to break up the strands.
Add vinegar and taste the soup for seasoning, adjust if required with soy sauce. Serve and enjoy immediately.