Chinese corn and crab soup

from here: http://www.kraftrecipes.com/recipes/dessert/main.aspx
Photo by Frost H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    ,250 cc water

  • 300

    grams crab meat

  • 270

    grams canned asparagus, alternatively use fresh asparagus, rinse well and halved

  • 432

    grams canned whole kernel corn

  • 1

    tablespoon all-purpose flour

  • 3

    tablespoons tapioca starch

  • 1

    tablespoon sesame oil

  • 2

    eggs, whisked lightly

  • 1/2

    teaspoon white pepper

  • 1/2

    teaspoon salt

Directions

Boil water in a stockpot. Add crab meat, corn and asparagus. Cook over medium heat for 15 minutes till boiling again In a small bowl, combine flour and starch with 1/2 cup cold water and stir till diluted Turn off heat and quickly stir in whisked egg in a stream Turn on low heat and add the flour mixture. Season with sesame oil, pepper and salt. Simmer for a couple of minutes, till the soup slightly thickens Remove from heat and serve with warm rice or bread Notes Cooking time 20 minutes Yield 4-6 servings

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: