Crab and Fresh Sweetcorn Soup
Crab and Fresh Sweetcorn Soup

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, crab and fresh sweetcorn soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Crab and Fresh Sweetcorn Soup is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Crab and Fresh Sweetcorn Soup is something which I’ve loved my entire life. They are nice and they look wonderful.

The Best New And Exclusive Varieties For Your Gardens! Free UK Delivery on Eligible Orders Heat the vegetable oil in a pan over a medium heat. Add the crabmeat, sherry, sweetcorn purée. Blend the cornflour in a small bowl, with the soy sauce and Chinese rice wine.

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

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

Cover and let simmer, checking occasionally to skim off any scum that rises to the surface. Here is how you do that. Just before serving, add the red chilli, the remaining spring onion and the coriander. Crabmeat and Sweetcorn soup is truly a Cantonese Classic, and is made from the delicious and subtle blending of crab meat and sweetcorn.

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

Just before serving, add the red chilli, the remaining spring onion and the coriander. Crabmeat and Sweetcorn soup is truly a Cantonese Classic, and is made from the delicious and subtle blending of crab meat and sweetcorn. Please don't presume to emasculate (or ephemera) this dish - it is perfect just the way it is! This information is as supplied by ourselves, and ably supported by our friends and various internet portals. In a large skillet, melt the butter over moderate heat.

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