Corn And Shellfish Soup

Recipe Ingredients

4		Dried black mushrooms
6 cups	1422ml	Chicken broth
1 teaspoon	5ml	Slivered ginger
1		Cream-style corn - (16 oz)
1/4 lb	113g / 4oz	Bay scallops
1/4 lb	113g / 4oz	Cooked crabmeat - flaked
1/2 cup	118ml	Frozen peas - thawed
1 teaspoon	5ml	Sesame oil
1/4 teaspoon	1.3ml	Freshly-ground white pepper
4 teaspoons	20ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water
1		Egg white

Recipe Instructions

Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Set aside.

In a large pot, bring the broth, ginger, and mushrooms to a boil over medium-high heat. Reduce the heat to medium, add the corn, scallops, crabmeat, and peas, and cook until the scallops turn opaque, about 1 minute. Stir in the sesame oil and pepper. Add the cornstarch solution and cook, stirring, until the soup boils and thickens. Lightly beat the egg white in a bowl. Remove the pot from the heat; slowly drizzle in the egg white, stirring constantly, to form "egg flowers."

This recipe yields 6 to 8 servings.

Variation: If bay scallops are not available, sea scallops may be substituted; cut the sea scallops into smaller slices.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.