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HAI YOOK DAHN GUNG (CRAB & EGG SOUP)




Source of Recipe


Unknown


List of Ingredients




6 cups (1.5 L) fish or chicken stock
3 eggs, lightly beaten
2 Tablespoons (30 ml) cornstarch (cornflour) mixed with
� cup (60 ml) cold water
12 oz (340 g) fresh, frozen, or canned crab meat
Thinly sliced scallions (spring onions) for garnish

Recipe



Bring the stock to a simmer in a pot over moderate heat. Add the eggs slowly in a thin stream while gently stirring the soup and simmer for 2 minutes. Stir in the cornstarch mixture and simmer until the soup is slightly thickened. Add the crab meat and simmer until heated through, about 2 minutes. Serve garnished with sliced scallions. Serves 4 to 6.