How to make Crabmeat Soup with Sweetcorn -
A classic Chinese soup of crabmeat cooked with creamstyle sweet corn.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Crabmeat (केकड़े का मास), Sweet corn ( cream style) (क्रीम स्टाइल कोर्न/मकई)
Cuisine : Chinese
Course : Soups
You can also find more Soups recipes like Pudina Shorba Asparagus and Almond Soup - Cook Smart Lemon Vegetable Pepper Soup Southern Italian Vegetable Soup
Crabmeat Soup with Sweetcorn Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Crabmeat Soup with Sweetcorn Recipe
Crabmeat canned 75 grams
Sweet corn ( cream style) 250 grams
Chicken stock 4 cups
Salt to taste
Egg 1
Crushed black peppercorns to taste
Spring onion greens finely chopped for garnishing
Chilli vinegar
Green chillies 3-4
White vinegar 2 tablespoons
Method
Step 1
To make chilli vinegar, finely chop green chillies and transfer into a bowl, add white vinegar and set aside for 20 minutes.
Step 2
Heat chicken stock in a non-stick wok, add cream style corn and mix well. Cook till it thickens. Remove scum from the mixture.
Step 3
Break egg, separate the white from the yolk and add to the wok and mix well. Add crab meat and mix well. Add crushed peppercorns and mix well.
Step 4
Transfer into a serving bowl, garnish with spring onion greens and serve piping hot with chilli vinegar.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
