Crab Balls in Corn Soup

by Ariel Jasa
(Mandaluyong, Philippines)

Crab and Corn Soup

I thought up of this Crab Balls in Corn Soup when I bought a pack of imitation crabs (crab stick) and wondered what to make of it.

I remembered having a crab and corn soup at the mall before, so I decided to cook my own version of the soup.

First, I mashed the crab sticks, then added onion, egg, breadcrumbs, flour and salt and pepper and formed into balls.

Then I boiled water and add the balls and the corn, then added the cornstarch slurry to make it thick and creamy.

I finished off with beaten eggs after turning it off, then garnished with spring onion and 3 drops of sesame oil…..Saraaaap.

Ingredients:

For Crab balls:

1/4 Kg. Crab meat or Chopped Crabstick
1 tablespoon Breadcrumbs
1 piece Onion
1tablespoon flour
1 piece Egg
Salt and pepper to taste

For soup:

6 cups Water
1 piece Onion
1 piece Knorr shrimp or chicken cube
1 can Whole kernel corn
2 pieces Eggs
2 tablespoon Cornstarch dissolved in 1/2 cup water (slurry)
3 drops Sesame oil
1 bundle Spring onion (chopped)
Salt and pepper to taste



Procedure:

1. For crab balls, mix all ingredients and form into balls.

2. In a pot, boil the water with onion, Knorr cube, salt and pepper to taste, and drop crab balls and cook for 3 minutes.

3. Add in whole kernel corn and let it boil for another minute.

4. Thicken the soup with slurry. Then turn the heat off.

5. Add the beaten eggs, stirring continuously, then add 3 drops of sesame oil

6. Garnish with spring onions and serve hot.