Sweet corn and crabmeat soup
Recipe by Kylie Kwong from Kylie Kwong: Heart And Soul
Sweet corn and crabmeat soup
Serves 4
Ingredients
- 4 Cob Sweet Corn
- 2 tablespoons Peanut Oil
- ½ cup finely diced white Onion
- 2 tablespoons Ginger julienne
- 1 Garlic Clove finely diced
- 1 teaspoon sea salt
- ½ cup shao hsing wine
- 1¾ L chinese chicken stock see seperate recipe
- 200 g fresh Crabmeat
- 1½ teaspoons light soy sauce
- 2 Eggs lightly beaten
- 1 tablespoon finely sliced Green shallot
- ground white pepper
Method
- Remove kernels from corn cobs by running a sharp knife down the sides of each cob – you should have about 3 cups of corn kernels.
- Heat oil in a heavy-based pot and sauté onions, ginger, garlic and salt for 5 minutes.
- Add wine and simmer until it has reduced by half.
- Stir in corn and stock, bring to the boil and simmer gently for 30 minutes.
- During the cooking time you may need to skim the soup occasionally to remove any impurities.
- Stir through crabmeat and soy sauce, then lower heat and slowly pour the beaten eggs into the soup in a thin stream, stirring constantly with a fork.
- Remove soup from the heat as soon as you see the eggs forming fine ‘ribbons’.
- Serve the soup in bowls, garnished with shallots and pepper.
- Essence: The sweet, crunchy corn niblets and the freshest and sweetest crabmeat combine to create a wholesome and comforting soup.
