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Lobster and Corn Soup
Soups and Congees
|Lobster and Corn Soup|
4 large slices fresh ginger, peeled
3 Tablespoons vegetable oil
½ cup canned or fresh corn kernels, if fresh, boiled for two minutes
1 lobster tail or four claws, cut into small pieces
1 teaspoon Chinese rice wine
1 egg white
1 Tablespoon cornstarch
1 scallion, green part, minced
1. Boil ginger in two tablespoons water for one minute, then add the lobster pieces and stir for one minute, then remove them and set them aside.
2. Add corn, salt, sherry, and the egg white mixed with the cornstarch. Stir until it thickens, then return the lobster to the pan and add four cups of boiling water, stir, and then serve.