SHRIMP, CORN AND LEMONGRASS SOUP
THIS IS A DELICIOUS SOUP
INGREDIENTS
6 gallon chicken stock
10 lb shrimp
10 lb corn kernel
12 oz chicken base minor
salt to taste
white pepper powder to taste
sugar to taste
1 bun scallion
16 oz cornstarch
14 oz egg white
1 lb lemon grass
10 ea kaffir lime leaf
8 oz ginger chopped
6 ea green chili
PROCEDURE
cut shrimp in bronnoise
coarsely chop corn kernels.
stir fry green chilies, scallions. shirmp, lemon grass, lime leaves. Add chicken stock, chopped corn and simmer.Thicken with corn starch. Season.
whisk egg whites lightly, pour in the soup in a thin line mixing it with cooking ladle , so it forms in to threads and strands.
adjust seasoning .Garnish with chopped scallions.
INGREDIENTS
6 gallon chicken stock10 lb shrimp
10 lb corn kernel
12 oz chicken base minor
salt to taste
white pepper powder to taste
sugar to taste
1 bun scallion
16 oz cornstarch
14 oz egg white
1 lb lemon grass
10 ea kaffir lime leaf
8 oz ginger chopped
6 ea green chili
PROCEDURE
cut shrimp in bronnoise
coarsely chop corn kernels.
stir fry green chilies, scallions. shirmp, lemon grass, lime leaves. Add chicken stock, chopped corn and simmer.Thicken with corn starch. Season.
whisk egg whites lightly, pour in the soup in a thin line mixing it with cooking ladle , so it forms in to threads and strands.
adjust seasoning .Garnish with chopped scallions.
