Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, crab and fresh sweetcorn soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

A simple Chinese dish and always a popular favourite. I thought it would be interesting to restore the dish to its simplicity and reliance on good, fresh ingredients. Now give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long.

Crab and Fresh Sweetcorn Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Crab and Fresh Sweetcorn Soup is something that I’ve loved my whole life.

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

The ingredients needed to make Crab and Fresh Sweetcorn Soup:

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

Blend the cornflour in a small bowl, with the soy sauce and Chinese rice wine. Easy peasy crab and sweetcorn soup. I just love this soup, and was spending a fortune at our local takeaway, but then it started to taste rubbish, couldn't taste nothing at all one night. So decided I'd do it myself and I was amazed at how easy it is,and cheap, too!

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

This recipe uses crab sticks, not whole crab, and a few crab claws. Makes a great starter to your Chinese meal. If you don't have crab claws, a few peeled prawns also work well with this dish. Sweet corn is a versatile ingredient that's packed with flavor. Here, Chef Billy Parisi shows us how to make corn soup with chive oil and crab.

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