Ingredient and Portion
Seafood Soup with Sweet Corn 海鮮粟米羹
Submit Recipe
100g Fish fillet
1 stalk Spring onion
3 slices Ginger
1 Small crab
8 Prawns
8 Clams
500ml Stock
3 Sweet corn kernel
1 Egg white
1 Sprig coriander
1 stalk Spring onion
3 slices Ginger
1 Small crab
8 Prawns
8 Clams
500ml Stock
3 Sweet corn kernel
1 Egg white
1 Sprig coriander
Seasoning
2 Tbsp Cornstarch
2 Tbsp Water
2 Tbsp Water
Method
1. Steam the fish fillet with the spring onion and ginger for 8 minutes. Discard the spring onion and ginger, flake the fish.
2. Dress the crab and shell the prawns. Rinse the seafood, drain well.
3. Bring stock to the boil, lower seafood and cook for 5 minutes. Then add the fish and the corn kernels.
4. Bring the soup back to the boil again, thicken with the cornstarch solution to the right consistency. Season to taste with a little salt and pepper. Then stir in the lightly beaten egg white. Garnish with coriander and serve immediately.
2. Dress the crab and shell the prawns. Rinse the seafood, drain well.
3. Bring stock to the boil, lower seafood and cook for 5 minutes. Then add the fish and the corn kernels.
4. Bring the soup back to the boil again, thicken with the cornstarch solution to the right consistency. Season to taste with a little salt and pepper. Then stir in the lightly beaten egg white. Garnish with coriander and serve immediately.
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