Crab and Corn Porridge
Crab and Corn Porridge, also known as Cháo Bap Cua in Vietnamese, is a comforting and delicious dish that brings together the sweet flavors of...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large can corn kernels
- 1 can condensed cream of chicken soup
- 1 can milk use the empty soup can to measure
- 2 cans water use the empty soup can to measure
- 2 spring onions
- 1 egg
- 1 large can crab meat
- 1 large can creamed corn drained
- black pepper to taste
Instructions
- 1
In a large saucepan, mix the condensed cream of chicken soup with the water and bring to a boil.
- 2
Let the mixture cool slightly, then add the milk and stir well.
- 3
Chop the crab meat and lightly mash the corn kernels. Add both to the soup mixture along with the creamed corn.
- 4
Raise the temperature of the soup, but ensure it does not reach a boil.
- 5
In a separate bowl, beat the egg with a fork until frothy. Slowly pour the egg into the soup in a circular motion, stirring gently.
- 6
Remove the soup from heat and cover for 5 minutes.
- 7
Serve hot, garnished with spring onions and seasoned with black pepper to taste.