About this recipe:This is a fast and easy egg drop soup. It makes a lovely light starter for a Chinese-inspired meal.
Crab meat, about 170g
1 teaspoon cooking wine
2 spring onions, sliced
2 eggs, beaten
1/2 can sweetcorn, drained
1 teaspoon salt
appropriate amount of cornflour paste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Mix the crab meat with cooking wine.
Bring 4 bowls of water in a pot to the boil. Add the crab and corn; bring back to the boil. Add the eggs and stir well in a quick motion. Add salt, spring onions and stir well. Stir in cornflour paste, cook until slightly thickened and serve.
Cornflour paste is used as a thickening agent in Chinese cooking. Simply mix 1 part of cornflour with 1 and 1/2 parts cold water.