Ingredients

Steps

• Puree three-quarters of the sweetcorn in a food processor until smooth.
• Fry spring onions and ginger in vegetable oil over medium heat for 4 minutes.
• Add crabmeat, sherry, sweetcorn puree, and 1 l of stock to the pan.
• Bring to a boil then simmer for five minutes.
• Stir in the remaining sweetcorn and the cornflour paste.
• Slowly pour the beaten egg through a sieve into the soup to create strands.
• Cook until the egg strands are set and serve garnished with sesame seeds and chillies.