A fan of thick gooey Chinese-style soup? This is really for you! We received a big box of freshly shredded crab meat one weekend and this soup is one of the three dishes with crab we made. This corn and crab soup is commonly served with shark fin in Chinese restaurants, but here in IndoChine Kitchen, my brother and I have banned shark fin – so crab meat is a great substitute. It is served as appetizer or with hot steaming plain rice, but it is also great with warm and rustic bread.
I would like to think the secret of the soup would be the freshness of the crab. The crab we got is probably very big with a lot of crab-egg in there. It certainly added nice texture and color to the soup. It was simply superb. Also I found a blueish looking egg in our fridge, and I think it deserved a mention! Don’t frown upon the use of canned asparagus. I am sure it sounds awful! But we really don’t have fresh asparagus in our market. Such a shame! Corn used are whole kernel canned corn – they are already sweet and soft, so this dish can be prepared in a short time.
The thickening agent that we used here is a combination of all-purpose flour and tapioca starch. Both flour is combined in advance with water and stir till they mixed well before added into the soup.
As with other type of egg-drop soup, it is really important to get those fine strain of egg. They blend with the soup and so pretty to look at! Not that curdly-looking egg is not yummy. When egg and flour are added to the soup, it is better to turn off or lower heat, and both egg and flour are added slowly in a stream and stir the soup continuously. You will get a nice looking corn and crab soup. One of our aunties has this great idea to add whisked egg yolk and egg white separately, the soup did have beautiful white and yellow strands!
Chinese Corn and Crab Soup
1,250 cc water
300 g crab meat
270 g canned asparagus, alternatively use fresh asparagus, rinse well and halved
432 g canned whole kernel corn
1 tbsp all-purpose flour
3 tbsp tapioca starch
1 tbsp sesame oil
2 eggs, whisked lightly
1/2 tsp white pepper
1/2 tsp salt
Boil water in a stockpot. Add crab meat, corn and asparagus. Cook over medium heat for 15 minutes till boiling again
In a small bowl, combine flour and starch with 1/2 cup cold water and stir well
Turn off heat and quickly stir in whisked egg in a stream
Over low heat, add the flour mixture. Season with sesame oil, pepper and salt
Simmer for a couple of minutes, till the soup slightly thickens
Remove from heat and serve with warm rice or bread
Step by step shots