crabmeat and sweetcorn soup - takeaway style

Discussion in 'Recipes' started by longxia, Sep 11, 2005.

  1. longxia

    longxia

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    i have been trying to recreate crabmeat and sweetcorn soup - takeaway style

    i have been playing around with various recipes and still cant perfect that exact taste. i guess they would use - seafood stock, chicken stock, creamed corn, egg whites, msg and some corn starch.

    would anyone have an exact recipe for this....
     
  2. mickey

    mickey

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    dude here is a sweet recipe triple chcocolate cake
    :chef:
     
  3. mangilao30

    mangilao30

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    I Just Like Food
    My mom used to make this and I love it.

    This is what she taught me:

    chicken stock
    crab meat
    cream of corn
    thinly sliced scallions
    chili oil
    sesame oil
    chopped cilantro
    egg whites
    white pepper
    corn starch

    1. Get some good chicken broth, since you are not cooking the soup for long, the stock needs to be really great.
    2. Add creamed corn, (when I was a kid there was no fresh corn) if you can use fresh sweet corn it will taste better.
    3. Heat stock to a light boil, add crab meat, heat gently and then add the beated egg whites, no not boil. Let the egg whites cook gently into ribbons.
    4. If you want a thicker soup, you can add a cornstarch slurry but I don't like it.
    5. Garnish with cilantro, green onions, white pepper, drops of sesame oil and chili oil.
    6. Enjoy!