Monday, December 24, 2012,1:33 AM
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PrintHOT AND SOUR CRAB SOUP
Heat and Sour Crab Soup is such a delectable dish because it contains a lot of ingredients that include malt vinegar, soy sauce, sesame oil, salt, large egg, corn four, mushrooms, meat flakes, bamboo shoots in water, poultry stock and chestnuts!
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Pour the stock into a 2 litres / 3½ pt / 8½ cup bowl. Add the contents of the cans of water chestnuts and bamboo shoots.
- Add the mushrooms and tofu and the contents of the can of the crabmeat. Stir. Cover the bowl with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes.
- Uncover carefully to prevent steam burns and stir well to mix. Blend the cornflour smoothly with the water and vinegar, then stir in the remaining ingredients.
- Gently whisk into the soup. Cover as before and cook on Full for 4 minutes. Stir round and cover with large plate or saucepan lid. Allow to stand for 2 minutes. Serve hot in china bowls.
INGREDIENTS
- 1 litre poultry stock
- 250 grams water chestnuts, coarsely chopped
- 250 grams sliced bamboo shoots in water
- 75 grams mushrooms, thinly sliced
- 150 grams tofu, cut into small cubes
- 175 grams crabmeat in brine, undrained and meat flaked
- 1 tablespoon cornfour
- 1 tablespoon water
- 2 tablespoons malt vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 1 large egg, beaten
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