Ingredients
- Chicken stock 1 ¼ liters
- Sweet corn kernels 175 gm
- Ginger 1 tsp (freshly grated)
- Spring onion 4 (topped, tailed and sliced)
- Seafood sticks 170 gm (defrosted and shredded)
- Prawns 50 gm (defrosted and peeled)
- Dry Sherry 4 tbsp
- Salt and black pepper as required
- Corn flour 2 tbsp
- Carrot flowers for garnishing
- Take the chicken stock in a saucepan and bring to the boil.
- Add the sweet corn kernels, ginger, spring onions, seafood sticks and prawns.
- Add the salt, black pepper and dry sherry.
- Blend the corn flour in a small bowl with enough cold water to form a smooth paste.
- Stir the corn flour paste into the soup and simmer gently for 5 minutes.
- Stir until slightly thickened.
- Serve hot garnished with carrot flowers.
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