- 800g wintermelon
- 200g crab meat
- 800ml chicken stock
- 1pc cooked dried scallop
- 2 egg whites, lightly beaten
- 1 stalk spring onion
- 1 tbsp minced ginger
- 1 tbsp oil
- 2 tbsp chinese wine
- 1 tsp sesame oil
- salt to taste
Method
- Peel and deseeded wintermelon. Sliced finely. Boil a pot of salt water and blanched wintermelon until transparent, drained dry. Set aside.
- Heat up oil in a wok, fry ginger until frangrance. Add stock and wintermelon. Cooked until wintermelon is soft. Add crab meat and seasoning. Finally add some corn starch water to thicken the soup.
- Drizzle egg white onto the soup and stir gently. Turn off fire. Before serving, garnish with spring onion and shredded scallops.
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