Crab and sweetcorn soup

Name: Crab and sweetcorn soup
Cuisine: Singaporean
Ingredients: 2 free-range egg whites; good handful each of coriander leaves and shredded spring onion; good handful each of coriander leaves and shredded spring onion; 1 litre Asian chicken stock; 2 tbsp cornflour mixed with 2 tbsp water; 2 tbsp cornflour mixed with 2 tbsp water; 1 tsp vegetable oil; 1 x 230 g can creamed sweetcorn; salt; 2 tsp Chinese rice wine; 350 g fresh cooked white crab meat

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Monosodium glutamate features in every eat-out crab and sweetcorn soup, so there’s no harm once-in-a-while in adding a dab when salting at home. In fact, its sodium levels are lower than that of our everyday table salt. I leave it with you.

Ingredients

350 g fresh cooked white crab meat
2 tsp Chinese rice wine
salt

Asia
Singapore
Soup

Method

In a bowl, mix the crab meat with the rice wine and a small pinch of salt.

Tip the creamed corn into a saucepan with the stock and bubble up, then stir in the crab mixture. Tip the cornflour mixture in next and stir it in. Allow to gently bubble until thickened, then stir in the oil and turn off the heat. Now taste, adding more salt if it needs it. Beat