Instructions: If you are using fresh corn wash the cobs and with a sharp knife or cleaver remove the kernels. (You should end up with about 275g of corn.)

Mix the egg white and sesame oil together in a small bowl and set it aside.

Bring the stock to a boil in a large pot and add the corn.

Simmer for 15 minutes uncovered and then add the sherry or rice wine ginger salt sugar and cornflour mixture.

Bring it back to the boil then lower the heat to a simmer.

Now add the crabmeat and then slowly pour in the egg white mixture in a steady stream stirring ail the time.

Transfer the soup to a tureen and garnish.

Serves 4

My mother often made this soup using fresh sweetcorn. For convenience tinned or frozen corn may be substituted but I think my mothers recipe is quite superior. It reheats well and has a rich thick texture which goes well with Beef in Oyster Sauce (page 93) and Stirfried Ginger Broccoli (page 195).

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