Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, crab and fresh sweetcorn soup. It is one of my favorites. This time, I am going to 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 well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Crab and Fresh Sweetcorn Soup is something which I’ve loved my whole life.

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

The ingredients needed to make Crab and Fresh Sweetcorn Soup:

1. Take 300 Gr Fresh Sweetcorn - removed from Cob - if you have to can use Tinned
2. Prepare 1 Tbls Olive Oil
3. Get 3 Spring Onions - really finely chopped
4. Make ready 2.5 cm fresh Ginger - chopped into Matchsticks
5. Make ready 250 Gr Crab meat - as lumpy and whole as possible
6. Take 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. Prepare 1 Tbls Sesame Seeds
10. Get 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

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