Ingredients
2 fresh sweet corn, remove kernels
6 prawns
3 eggs, beaten
2 cups chicken stock
1 cup water
½ tbsp rice bran oil
2 tbsp cornflour, combine with ¼ cup water
Coriander or spring onions (for garnishing)
SIDS SALT & PEPPER to taste
Directions
Shell and devein prawns. Rinse, pat dry and set aside. Lightly season with a little SIDS SALT & PEPPER to taste.
Heat oil in a soup pot until hot. Fry the prawns until just cooked. Do not overcook or the prawns will be tough. Remove and set aside.
Add chicken stock, water and corn kernels into the same pot. Bring to a boil then simmer for about a minute. This is to let the corn kernels soften a little.
Add cornflour slurry. You may have to re-stir the cornflour slurry if it has separated. Mix well with the soup.
Turn off heat. Slowly pour the beaten eggs with one hand and stir the soup with your other hand as you pour. Stir more frequently for smaller egg strands or stir gently if you prefer larger egg strands.
Pour into individual bowls. Portion the prawns and add into the soup. Garnish with coriander leaves.
Optional: Sprinkle with some ground black pepper. Serve immediately.
