Ingredients
- Chicken stock 1 ¼ liters
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Sweet corn kernels 175 gm
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Ginger 1 tsp (freshly grated)
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Spring onion 4 (topped, tailed and sliced)
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Seafood sticks 170 gm (defrosted and shredded)
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Prawns 50 gm (defrosted and peeled)
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Dry Sherry 4 tbsp
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Salt and black pepper as required
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Corn flour 2 tbsp
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Carrot flowers for garnishing
Cooking Directions
- Take the chicken stock in a saucepan and bring to the boil.
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Add the sweet corn kernels, ginger, spring onions, seafood sticks and prawns.
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Add the salt, black pepper and dry sherry.
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Blend the corn flour in a small bowl with enough cold water to form a smooth paste.
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Stir the corn flour paste into the soup and simmer gently for 5 minutes.
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Stir until slightly thickened.
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Serve hot garnished with carrot flowers.