Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Lobster and Corn Soup

Soups and Congees

Lobster and Corn Soup
Ingredients
4 large slices fresh ginger, peeled
3 Tablespoons vegetable oil
1/2 cup canned corn kernels
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 only, minced
Preparation:
1. Boil ginger in two tablespoons water for one minute, then add the lobster pieces, stir for one minute, then remove them and set aside.
2. Add corn, salt, sherry, and the egg white mixed with the cornstarch and stir until it thickens. Then return the lobster meat to the pan, add four cups boiling water, then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720