Recipe Ingredient
- 1 small can sweetcorn kernels
- 100g crabmeat
- 2 eggs (whites only)
- 700ml stock
- Seasoning:
- 1/2 tsp salt
- 1/2 tsp sesame oil
- 1 tbsp chicken stock granules
- Dash pepper
- 1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
- 1½ tbsp oil
- Thickening (combine):
- 1 tsp corn flour
- 1 tbsp water
Instructions
- Bring water or stock to a boil; add in cooking wine and the rest of the seasoning ingredients.
- Add sweetcorn kernels and crabmeat and bring to a simmering boil.
- Add in egg white and stir briskly so that the egg white is well distributed.
- Lastly, add in thickening.