Recipes

Chinese Sweetcorn Soup

Ingredients

10 Portions

Sweetcorn 330g

Eggs 2

Soy To taste

Ginger – grated 1 thumb sized peice

Milk As required

Onion – diced 1

Cornflour As required

Garlic – finely diced 1 clove

Salt To taste

Pepper To taste

Olive oil For frying

Pepper pinch

50 Portions

Sweetcorn 1.65kg

Eggs 10

Soy 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

Olive oil For frying

Pepper 0.5 tsp

100 Portions

Sweetcorn 3.3kg

Eggs 20

Soy 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

Olive oil For frying

Pepper 1tsp

Method

In a saucepan add some olive oil for frying
Add the onion and cook for 1 minute followed by the ginger and the garlic
Add the sweet corn and cook for 2 minutes
Add water to the pan (enough to make 30 portions) bring it to the boil
Add a small amount of milk, this is only to make the soup cloudy
Using cold water make a paste with the cornflour and slowly whisk into the soup
Do not add too much cornflour it only needs to be thickened slightly – too much cornflour will make it gelatinous
Whisk the eggs in a mixing bow
Whilst whisking, slowly pour in the eggs – purposely scrambling them in the soup
Season with salt and pepper
Serve with prawn crackers

Key Points

Be careful not to over season with salt as the soy sauce will be salty.

Allergens

Wheat, Milk, Eggs, Soya

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