Corn and crab egg drop recipe

Ingredients:

5 cups water
1 1/2 cups crab meat from fresh crabs
2 1/2 cups corn kernel from fresh sweet corn
1 tbsp flour
3 tbsp tapioca starch
sesame oil
2 eggs, lightly beaten
2 cloves garlic, minced
spring onions, chopped
white pepper
salt
oil

Procedure:

1. In a pot add oil and lightly saute garlic.
2. Add corn and stir for 2 minutes.
3. Add water, bring to a boil then simmer for 30-40 minutes in low heat. Simmering longer would extract the taste from the corn.
4. Add crab meat and simmer for 15 more minutes in low heat.
5. In a small bowl, combine flour and tapioca starch with 1/2 cup cold water.
6. Slowly add egg on hot soup in a steady thin stream while slowly mixing the soup.
7. Add the tapioca starch mixture, simmer until thick.
8. Season with sesame oil, white pepper and salt.
9. Turn heat off, serve then garnish with chopped spring onions.

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