Crabmeat Soup with Sweetcorn

Ingredients

• 75 grams, canned crab meat
• 250 grams, canned cream style corn
• 4 cups chicken stock
• Salt to taste
• 1 egg
• Crushed black peppercorns to taste
• Finely chopped, spring onion greens + for garnishing
• Chilli vinegar
• 3-4 green chillies
• 2 tablespoons white vinegar

Method

1. To make chilli vinegar, finely chop green chillies and transfer into a bowl, add white vinegar and set aside for 20 minutes.
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.
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.
4. Transfer into a serving bowl, garnish with spring onion greens and serve piping hot with chilli vinegar.