Editor's Blog4 mins ago
Chinese sweetcorn and crab soup...
17 Answers
Has anyone tried it?
Does this recipe look any good?
2 Pints (1.2 Litres) of Chicken Stock
8 oz (225 g) Fresh White Crab Meat
8 oz (225 g) Sweetcorn
2 Heaped Teaspoons of Ginger Finely Chopped
4 Spring Onions Chopped
4 Teaspoons of Cornflour
1 Tablespoon of Light Soy Sauce
1 Tablespoon Rice Wine (Or Dry Sherry)
Salt and Freshly Ground Black Pepper
1 Egg white Lightly Beaten
PREPARATION
Try and keep the pieces of crab meat as large as you can, and if you are using tinned sweetcorn, use the plain variety, not creamed.
Put the chicken stock in a large pan and bring to the boil. If you are using fresh sweetcorn kernels, add them now and simmer for 5 minutes.
Mix the cornflour with a small amount of water until it forms a smooth paste, then add it to the chicken stock, stir and allow to thicken.
If you are using tinned sweetcorn, drain and add it now, together with all the other ingredients. Season to taste and simmer for one minute.
Now slowly trickle the beaten egg white into the soup whilst stirring, so that it forms strands in the soup.
Does this recipe look any good?
2 Pints (1.2 Litres) of Chicken Stock
8 oz (225 g) Fresh White Crab Meat
8 oz (225 g) Sweetcorn
2 Heaped Teaspoons of Ginger Finely Chopped
4 Spring Onions Chopped
4 Teaspoons of Cornflour
1 Tablespoon of Light Soy Sauce
1 Tablespoon Rice Wine (Or Dry Sherry)
Salt and Freshly Ground Black Pepper
1 Egg white Lightly Beaten
PREPARATION
Try and keep the pieces of crab meat as large as you can, and if you are using tinned sweetcorn, use the plain variety, not creamed.
Put the chicken stock in a large pan and bring to the boil. If you are using fresh sweetcorn kernels, add them now and simmer for 5 minutes.
Mix the cornflour with a small amount of water until it forms a smooth paste, then add it to the chicken stock, stir and allow to thicken.
If you are using tinned sweetcorn, drain and add it now, together with all the other ingredients. Season to taste and simmer for one minute.
Now slowly trickle the beaten egg white into the soup whilst stirring, so that it forms strands in the soup.
Answers
1 to 17 of 17
Best Answer
No best answer has yet been selected by ummmm. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
I've never heard of the soup being thickened AND doing the 'egg-drop' bit before, just either or. Also, it seems an awful lot of ginger, crab has a delicate flavour and would be lost i would have thought with that much but do what i do with recipes I've never done before - do then to the letter the first time around, then adjust acordingly to your own taste.
I'm not very good with amounts, I'm used to cooking 'by eye' if you know what i mean, but here goes.
Creamy chicken or fish chowder
I onion chopped or a bunch of spring onions, chopped, 1 clove garlic, crushed (if liked)
little oil and butter to fry above in
chili - to your liking, chopped
2 large potatoes
creme freche
8oz white fish or smoked haddock or 1 large chicken breast, cooked
vegetables of choice, eg - a few broccoli florets, 1 carrot cut into rounds, few green beans halved, few garden peas, baby corn, what ever you like.
chicken/fish stock (from cubes will do fine - knorr make fish stock cubes)
appropriate herbs, eg tarragon or coriander for chicken, dill or coriander for fish
salt and pepper
you can add what spices you like, or a teaspoon of mild-medium curry paste is nice in this (or you can use curry powder, cooked with the onions at the beginning)
Boil veg until JUST tender.
Fry onions, chili and garlic gently, (and curry powder at this stage if using) add to cooked potatoes, and blend with enough stock to the thickness you want the soup. Tip into saucepan. Add other veg, curry paste if using instead of powder, flaked fish or shredded chicken breast, a heaped spoonful of the creme freche and some herbs, (keep some back for garnish) and check seasoning. Heat through without boiling. Just before serving add a swirl of creme freche and some chopped herbs on top.
Creamy chicken or fish chowder
I onion chopped or a bunch of spring onions, chopped, 1 clove garlic, crushed (if liked)
little oil and butter to fry above in
chili - to your liking, chopped
2 large potatoes
creme freche
8oz white fish or smoked haddock or 1 large chicken breast, cooked
vegetables of choice, eg - a few broccoli florets, 1 carrot cut into rounds, few green beans halved, few garden peas, baby corn, what ever you like.
chicken/fish stock (from cubes will do fine - knorr make fish stock cubes)
appropriate herbs, eg tarragon or coriander for chicken, dill or coriander for fish
salt and pepper
you can add what spices you like, or a teaspoon of mild-medium curry paste is nice in this (or you can use curry powder, cooked with the onions at the beginning)
Boil veg until JUST tender.
Fry onions, chili and garlic gently, (and curry powder at this stage if using) add to cooked potatoes, and blend with enough stock to the thickness you want the soup. Tip into saucepan. Add other veg, curry paste if using instead of powder, flaked fish or shredded chicken breast, a heaped spoonful of the creme freche and some herbs, (keep some back for garnish) and check seasoning. Heat through without boiling. Just before serving add a swirl of creme freche and some chopped herbs on top.
This is the recipe I used....
I used dry white wine instead of sherry and added half a chilli...
http://www.bbc.co.uk/...ndsweetcornsoup_89965
It was lovely....next time I will use less cornflour and only use the egg whites. Either way...they scoffed it. My cousin had almost finished his before I'd buttered my roll :-)
I am the Mummy :-)
I used dry white wine instead of sherry and added half a chilli...
http://www.bbc.co.uk/...ndsweetcornsoup_89965
It was lovely....next time I will use less cornflour and only use the egg whites. Either way...they scoffed it. My cousin had almost finished his before I'd buttered my roll :-)
I am the Mummy :-)
1 to 17 of 17
