Crab and Sweet Corn Soup

Ingredients

• 6 ounce crab meat flaked drained canned
• 1 cup corn kernels sweet
• 1  eggs beaten
• 2 cups fish stock 
• 4 servings salt and pepper to taste
• 1 tablespoon vegetable oil 

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Heat the oil in a saucepan over medium-high heat.
2. Add the corn, and fry for about 30 seconds.
3. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes.
4. Drizzle in the egg while slowly stirring the soup to create a white swirl.
5. To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.