Sweet Corn and Crab Soup (Kai yong shok mei tong)

Preparation time: 5 minutes
Cooking time: 3-4 minutes
To serve: 4

You will need
2 1/2 oz. cooked or canned crab meat
11-12 oz. can sweet corn
3/4 pint water or chicken stock
1 tablespoon sherry
1/2 teaspoon monosodium glutatmate
2 eggs
1 teaspoon cornflour
1 tablespoon water

Shred crab meat, remove any soft bone and save 1 tablespoon meat for decoration. Put sweet corn into a pan with stock and bring to the boil. Add crab meat, sherry and monosodium glutamate. Separate yolks from whites of eggs. Stir egg yolks into the soup, add cornflour mixed smoothly with the water, stir until boiling. Fold in stiffly beaten egg white, cook for 1 minute. Add salt to taste. Pour into soup bowl, sprinkle reserved crab meat on top and serve hot.

© Shufunotomo Co., Ltd., Japan 1968, English text © Shufunotomo Co., Ltd., Japan 1968

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