Monday, May 7, 2012

Chinese Soup

  • 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
 Cooking Directions
  1. Take the chicken stock in a saucepan and bring to the boil.
  2. Add the sweet corn kernels, ginger, spring onions, seafood sticks and prawns.
  3. Add the salt, black pepper and dry sherry.
  4. Blend the corn flour in a small bowl with enough cold water to form a smooth paste.
  5. Stir the corn flour paste into the soup and simmer gently for 5 minutes.
  6. Stir until slightly thickened.
  7. Serve hot garnished with carrot flowers.


Post a Comment