Crab and Egg Soup

Serves .


1 large or 2 medium crabs, cooked
1 litre/2 pints/4 cups chicken stock
salt and white pepper to taste
3 eggs
2 tablespoons cornflour (cornstarch)
4 spring onions (scallions), finely sliced
1 teaspoon oriental sesame oil


Pick out meat from crabs, discarding any bony or fibrous tissue. Bring stock to the boil, season with salt and pepper. Beat eggs slightly and dribble slowly into soup. Stir very slowly so that egg sets in large shreds. Mix cornflour with about 3 tablespoons cold water and stir into soup until clear and thickened. Stir in crab meat and spring onions and heat through. Add sesame oil and serve immediately.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)