Crab and Fresh Sweetcorn Soup
Crab and Fresh Sweetcorn Soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, crab and fresh sweetcorn soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Crab and Fresh Sweetcorn Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Crab and Fresh Sweetcorn Soup is something that I’ve loved my whole life.

A simple Chinese dish and always a popular favourite. I thought it would be interesting to restore the dish to its simplicity and reliance on good, fresh ingredients. Now give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long.

To get started with this recipe, we have to prepare a few components. You can have crab and fresh sweetcorn soup using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Crab and Fresh Sweetcorn Soup:
  1. Prepare 300 Gr Fresh Sweetcorn - removed from Cob - if you have to can use Tinned
  2. Take 1 Tbls Olive Oil
  3. Get 3 Spring Onions - really finely chopped
  4. Get 2.5 cm fresh Ginger - chopped into Matchsticks
  5. Prepare 250 Gr Crab meat - as lumpy and whole as possible
  6. Take 1 Ltr Chicken Stock
  7. Get 1 Tsp Corn Flour (mix with 4 tbsp of the chicken stock to form a paste)
  8. Take 1 Large Egg
  9. Make ready 1 Tbls Sesame Seeds
  10. Take 1 Red Chilli very finely chopped

Easy peasy crab and sweetcorn soup. I just love this soup, and was spending a fortune at our local takeaway, but then it started to taste rubbish, couldn't taste nothing at all one night. So decided I'd do it myself and I was amazed at how easy it is,and cheap, too! A simple Crab and sweetcorn soup recipe for you to cook a great meal for family or friends.

Steps to make Crab and Fresh Sweetcorn Soup:
  1. Put 220 Gr of the sweetcorn into a food processor and blend to a smooth purée.
  2. Put the oil in a pan over a medium heat. Add the spring onion and ginger and fry for 3-4 minutes, until the onion is softened, Do NOT Brown
  3. Add the crabmeat, sweetcorn purée and the stock and bring to the boil. Reduce the heat and simmer for five minutes
  4. Add the remaining whole sweetcorn and the cornflour paste and cook and Stir until thickened.
  5. Pass the beaten egg through a fine sieve held over the soup to create strings of egg in the soup. They should make strands.
  6. Put into 4 bowls and add a few more Spring onions, Sesame seeds and the Chilli to garnish

Place the stock and ginger in a large saucepan and bring to the boil. Blend the cornflour in a small bowl, with the soy sauce and Chinese rice wine. We recommend you use a proprietary Brand name tinned corn = consistency. Green Giant is best, closely followed by Crabmeat and Sweetcorn soup is truly a Cantonese Classic, and is made from the delicious and subtle blending of crab meat and sweetcorn. This low-fat soup is packed with flavour and so simple to cook, from BBC Good Food magazine.

So that’s going to wrap it up for this exceptional food crab and fresh sweetcorn soup recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!