Crab & Corn soup

Would like to share with members a tried and proven recipe for a tasty (come back for more) starter to your favourite bush meal while relaxing with family and friends. Note: Yabbies make an alternative to crab meat.

CRAB AND SWEETCORN SOUP


Ingredients:
1.5 litres chicken stock
250 gram fresh crab meat. (Canned crab meat will suffice if none available.)
125 gram can creamed sweetcorn.
1 tablespoon cornflour.
1 tablespoon sherry
2 teaspoon olive oil.
½ teaspoon sesame oil.
2 eggs beaten.
2 shallots (finely chopped.)

Method:
Bring stock to boil in a large wok or pot.
Add crab meat and corn and simmer for five minutes.
Blend cornflour, sherry and oils and add to wok, bring back to boil then remove from heat.
Immediately pour in beaten eggs in a steady stream to form a pattern on surface.
Decorate with chopped shallots and serve immediately.

Bon apetite