Wednesday, July 2, 2008

Wintermelon n Crab Meat Soup

  • 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

  1. Peel and deseeded wintermelon. Sliced finely. Boil a pot of salt water and blanched wintermelon until transparent, drained dry. Set aside.
  2. 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.
  3. 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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