Cantonese Style Sweetcorn And Crabmeat Soup Recipes

CANTONESE-STYLE SWEETCORN AND CRABMEAT SOUP

Steps:

• Grate corn from the cobs to make about 2 cups. Heat 2 tbsp oil in a wok or heavy-based saucepan. Sear spring onion and ginger for 30 seconds. Add crab meat, then sprinkle with salt and rice wine and stir lightly. Pour in corn, stock and soy sauce, stirring until soup comes to a boil. Reduce heat and simmer for 2 minutes. Mix cornflour, water and sesame oil and stir until quite smooth, then add a little hot soup and stir to blend. Tip mixture back into soup, swirling it in evenly. Turn off heat and trail the egg mixture over surface, stirring slowly to break up strands. Add vinegar and taste for salt. Adjust with soy sauce or serve soy sauce and additional vinegar alongside so guests can make their own adjustments. Serve immediately.

THERMOMIX ® RECIPE

Steps:

• PreparationRemove MC, place a bowl on Thermomix, measure into bowl the cornflour, water and sesame oil. Mix with a teaspoon and set aside.Drain corn kernels if necessary. Add corn kernels into "Closed lid" . Grate corn 2s/spd 6. Scrape corn into a bowl and set aside.Add ginger. Mince 3s/spd 8, MC on.Add spring onion and olive oil. Cook 1min/Varoma/spd 1, MC on.Add crab meat, salt, wine. Start cooking 10min/100°C/spd 1"Counter-clockwise operation" .After 30s, add corn, stock and soy sauce.When it comes to the boil, add reserved cornflour mix.Whisk an egg in a bowl and slowly add to "Closed lid" . Serve immediately.

CANTONESE CREAMED CORN SOUP

Steps:

• Gather the ingredients.
• Mix the cornstarch with water, stir well, and reserve.
• In a saucepan over medium heat, bring the stock to a boil . Stir in the creamed corn and bring back to a boil, or about 3 minutes.
• Add in the salt, white pepper , sugar, rice wine or sherry , and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
• Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
• Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
• Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.