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Crab and Corn Porridge Recipe
(Chao Bap Voi Thit Cua)
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Ingredients :
Serves 4 |
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600 ml
300 g
300 g
300 g
1
2
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Basic chicken stock or 1 can
condensed cream of chicken soup
Sweet corn kernels
Creamed sweet corn
Crab meat, drained
Egg
Spring onions, cut into thin rings
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Method :
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If using condensed soup, add 2 cans of
water and milk mixed.
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Bring the stock or soup to just below
boiling point.
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Roughly chop the sweet corn kernels or
leave whole.
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Add the sweet corn kernels and the creamed
sweet corn to the stock.
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Add the crab meat and stir thoroughly.
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Beat the egg quickly and, holding a fork
over the broth, pour the beaten egg along the back of the fork head,
moving the fork in a circular motion at the same time.
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Remove from the heat and cover. Allow to
set for about 40 seconds.
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Sprinkle with the spring onions, stir once
and serve hot.
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