Sweet Corn Crab
Sweet Corn Crab or Chicken Soup is a Chinese favourite that warms the soul. Hot stock is heated together with cream of corn and Crab or even Chicken and spiced with Chilli Vinegar. While the soup is bubbling, a beaten egg is swirled into the soup to make egg ribbons. Garnished with Spring onion leaves.
Ingredients
| Stock | 3 Cup (48 tbs) | |
| Creamed corn | 400 Milliliter | |
| Crab meat | 1 Cup (16 tbs) | |
| Light soya sauce | 2 Teaspoon | |
| Chili vinegar | 2 Teaspoon | |
| Salt & pepper | To Taste | |
| Egg | 1 , beaten | |
| Spring onion leaves | 2 Tablespoon ((To Garnish)) |
Directions
MAKING
1. Bring stock upto boil. Drop in a can of creamed corn to the stock and heat it up.
2. Drop in crab. Add soya sauce and chili vinegar. Season with salt and pepper. Let it cook for a minute.
3. With the help of a fork, stir beaten egg in to the soup.
SERVING
4. Laddle into soup bowls. Garnish with spring onions and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 137Calories from Fat 25
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 688 mg28.67%
Total Carbohydrates 15 g5%
Dietary Fiber %
Sugars 5 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
