Chef Lay's Crab and Corn Soup

Crab & Corn Soup my version

Ingredients

200gr of Crab Meat

500 ml of Chicken Stock

1 can of Cream of Corn

30gr of white Sugar

5ml of Sesame seed oil

30gr of Corn Starch

10gr of Spring Onion

2 eggs (white only) whisked

Salt

Freshly ground white pepper

Method

Bring to a gentle boil the chicken stock (as per recipe). Add the cream of corn; add the salt, pepper and simmer for 3 to 4 minutes. Add the crab meat and let simmer for a further 2 minutes, thicken the soup with a little cornstarch, the more cornstarch you add the thicker the soup will be. Add the egg white in a swirling motion Drizzle with the sesame seed oil

Garnish with chopped spring onion

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