Recipes

Chinese Sweetcorn Soup

Ingredients
  • 10 Portions

    Sweetcorn 330g

    Eggs 2

    Soy To taste

    Ginger – grated 1 thumb sized peice

    Milk As required

    Onion – diced 1

    Cornflour As required

    Garlic – finely diced 1 clove

    Salt To taste

    Pepper To taste

    Olive oil For frying

    Pepper pinch

     

  • 50 Portions

    Sweetcorn 1.65kg

    Eggs 10

    Soy To taste

    Ginger – grated 250g

    Milk As required

    Onion – diced 5

    Cornflour As required

    Garlic – finely diced 5 cloves

    Salt To taste

    Pepper To taste

    Olive oil For frying

    Pepper 0.5 tsp

     

  • 100 Portions

    Sweetcorn 3.3kg

    Eggs 20

    Soy To taste

    Ginger – grated 500g

    Milk As required

    Onion – diced 10

    Cornflour As required

    Garlic – finely diced 1 bulb

    Salt To taste

    Pepper To taste

    Olive oil For frying

    Pepper 1tsp

     

Method
  1. In a saucepan add some olive oil for frying
  2. Add the onion and cook for 1 minute followed by the ginger and the garlic
  3. Add the sweet corn and cook for 2 minutes
  4. Add water to the pan (enough to make 30 portions) bring it to the boil
  5. Add a small amount of milk, this is only to make the soup cloudy
  6. Using cold water make a paste with the cornflour and slowly whisk into the soup
  7. Do not add too much cornflour it only needs to be thickened slightly – too much cornflour will make it gelatinous
  8. Whisk the eggs in a mixing bow
  9. Whilst whisking, slowly pour in the eggs – purposely scrambling them in the soup
  10. Season with salt and pepper
  11. Serve with prawn crackers
Key Points
  • Be careful not to over season with salt as the soy sauce will be salty.
Allergens

Wheat, Milk, Eggs, Soya