Sweet Corn and Crab Soup


2 sweet corns, kernelled
½ small onion, chopped
1 clove garlic, minced
1 tbs ginger 5 cm. long, cut into thin strips
1 tbs vegetable oil
½ tsp Cooking for Fun salt
¼ cup shao hsing wine
4 cup chicken stock
150 g Cooking for Fun crab meat
1 tbs light soy sauce
2 egg whites , lightly beaten
1 tbs spring onion, finely sliced


  1. Heat oil in a deep frying pan and sauté onion, ginger, garlic and salt. add Chinese cooking wine, bring to a boil.
  2. Add corn kernels ,chicken stock and bring to a boil. Lower the heat and let it simmer for 20 minutes. add in crab meat ,soy sauce and simmer for 2 minutes.
  3. Slowly pour egg whites into the soup while swirling the soup. when the egg is cooked, remove from the heat. and transfer to serving bowl and garnish with spring onion.