Lyndey Milan's crab and sweetcorn soup

METHOD

1. Bring chicken stock, cooking wine (or sherry), ginger, garlic and soy sauce (to taste) to the boil in a large saucepan over high heat. Add corn and return to boil. Reduce heat and simmer for 3 minutes or until corn is almost tender. Add crab meat.
2. If desired, dissolve cornflour in 2 tablespoons of cold water and mix in, stirring constantly. Bring to the boil and simmer for one minute more. Break egg into a small bowl and whisk lightly. Slowly pour egg into stock, whisking constantly so that it forms small threads. Return to the boil. Add white pepper and check seasoning. Ladle into individual serving bowls and scatter with green onions.

Lyndey’s note: Chicken stock is lovely with seafood, giving a rounder, more full bodied flavour. In this recipe, diluted chicken consomme works best and is a great alternative to your own homemade chicken stock.