Crab and Fresh Sweetcorn Soup
Crab and Fresh Sweetcorn Soup

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, crab and fresh sweetcorn soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Crab and Fresh Sweetcorn Soup is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Crab and Fresh Sweetcorn Soup is something which I have loved my entire life.

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. Reduce the heat and simmer for five minutes.

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

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

We recommend you use a proprietary Brand name tinned corn = consistency. Green Giant is best, closely followed by Crabmeat and Sweetcorn soup is truly a Cantonese Classic, and is made from the delicious and subtle blending of crab meat and sweetcorn. Fresh crab is in season, as is sweetcorn, so this is a timely choice for a fast weeknight supper. Easy peasy crab and sweetcorn soup.

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

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! 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.

So that is going to wrap this up with this exceptional food crab and fresh sweetcorn soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!