Ingredients

• 300g/10½oz canned sweetcorn
• rinsed and drained (or use fresh sweetcorn)
• 1 tbsp vegetable oil
• 3 spring onions
• finely chopped
• 2.5cm/1in piece ginger
• peeled
• cut into matchsticks
• 200g/7oz crabmeat
• 50ml/2fl oz dry sherry
• 1 litre/1 pint 15fl oz chicken stock
• 1 tsp cornflour mixed with a little water to form a paste
• 1 free-range egg
• beaten
• 1 tsp sesame seeds
• 1 red chilli
• finely chopped

Directions

• Place three-quarters of the sweetcorn into a food processor and blend to a smooth purée.
• Heat the vegetable oil in a pan over a medium heat. Add the spring onion and ginger and fry for 3-4 minutes
• until the onion is softened
• but not coloured.
• Add the crabmeat
• sherry
• sweetcorn purée and the stock and bring to the boil. Reduce the heat and simmer for five minutes.
• Add the remaining sweetcorn and the cornflour paste and stir well.
• Pass the beaten egg through a fine sieve held over the soup to create strings of egg in the soup. Cook until the eggs have set as strands.
• To serve
• ladle equal quantities of the soup into bowls and garnish with sesame seeds and chillies.