Recipes
Chinese Sweetcorn Soup
Ingredients
10 Portions
• Sweetcorn: 330g
• Eggs: 2
• Soy Sauce: To taste
• Ginger (grated): 1 thumb-sized piece
• Milk: As required
• Onion (diced): 1
• Cornflour: As required
• Garlic (finely diced): 1 clove
• Salt: To taste
• Pepper: To taste
• Oil: For frying
50 Portions
• Sweetcorn: 1.65kg
• Eggs: 10
• Soy Sauce: 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
• Oil: For frying
100 Portions
• Sweetcorn: 3.3kg
• Eggs: 20
• Soy Sauce: 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
• Oil: For frying
Method
1. Heat oil in a saucepan
2. Add onion and cook for 1 minute, then add ginger and garlic
3. Add sweetcorn and cook for 2 minutes
4. Add water (enough for batch size), bring to a boil
5. Add a small amount of milk to cloud the soup
6. Make a cornflour paste with cold water and whisk in slowly
7. Only slightly thicken the soup — too much cornflour makes it gelatinous
8. Whisk eggs in a bowl
9. While whisking the soup, slowly pour in eggs to scramble them
10. Season with salt and pepper
11. Serve with prawn crackers
Key Points
Be careful not to over-season with salt as soy sauce adds saltiness.
Allergens
Milk, Eggs, Soya, Gluten
