Let me sizzle you with my Mixed Seafood in Crab and Corn Soup.
1/4-1/2 K of shrimps (peeled)
100g of squid balls (real squid rings would be perfect!)
1 tbsp of fish flakes (may it be from your left over dinner)
note: you can add green chili to make it spicy.
note: you can add mussels, lobster meat, crab meat, any seafood you want!
1 pack of Crab and Corn soup
1 medium carrot (sliced thinly)
100g baby corn (chopped)
5 cloves of garlic (minced)
1 medium onion (chopped)
1 medium green bell pepper (sliced)
1 canned button mushrooms (Shitake---perfect!)
1 tsp all purpose flour
2 cups water
dash of salt and pepper
2 eggs beaten
2 tbsp olive oil
In a separate bowl--- mix water, crab and corn powder and flour. Stir until everything is dissolved. Set aside.
In a sauce pan--- In olive oil, saute garlic, onion, and seafood (shrimp and squid balls) stir until half-cooked.
Add carrots, baby corn and mushrooms. Stir until everything is cooked.
Set in low fire. Add the crab and corn, flour mixture. Stir until sauce is a bit thick.
Add beaten eggs. Keep stirring for about a minute.
Salt and pepper to taste.
Green bell pepper to garnish.