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If you are using live crabs, cook and pick the meat in advance. You can order ready-to-eat seafood for this recipe.
Bring the water to the boil.
Stir in the sweet corn and boil for 5 minutes.
Add the chicken stock. When the mixture starts boiling again, add the white wine and sesame oil.
Crack and beat the eggs. Season with salt and pepper. Gradually add it to the soup while stirring continuously. Cook for 1 minute.
If you wish to have a thicker soup, simply mix some corn flour with water and add to the crab soup.
Sprinkle with a little fresh parsley then serve.
- Main Ingredients
250g crab meat, (cooked and picked) or
King prawns (cooked, peeled and diced)
150g sweet corn (drained)
500ml chicken stock
- Optional Seasonings
- 2 chopped spring onion
- 1 tablespoon cornflour
- 2 tablespoon water
- 2 tablespoon white wine
- 1 teaspoon sesame oil
- Salt and pepper
- 1 sprig of parlsey
Publication Date: January 28, 2015.