Crab and Sweet Corn Soup
|Oil||12 Milliliter (1 Dessertspoon)|
|Garlic||1⁄4 Clove (1.25 gm)|
|Green ginger slice||1 (Thin Slice)|
|Canned crabmeat||6 1⁄2 Ounce|
|Dry sherry||12 Milliliter (1 Dessertspoon)|
|Canned cream style sweet corn||7 Ounce (1 Small Can)|
|Chicken stock||1 1⁄4 Pint|
Heat oil in large heavy saucepan, add crushed garlic, finely chopped ginger and crab meat which has been drained and shredded.
Fry quickly 1 minute, stirring constantly.
Add sherry, corn and stock.
Bring to boil, reduce heat and simmer 5 minutes.
Whisk egg-white lightly, stir into soup with fork.
Mix cornflour (cornstarch) with a little cold water; add to soup, stirring constantly until mixture thickens.
Add salt and pepper to taste.