Ingredients:
• 8 to 10 cups – Chicken soup
• 150 g – minced Prawns
• 75 g – button Mushrooms (chopped)
• 5 g – Garlic (minced)
• 5 g – Coriander leaves (minced)
• 2 – eggs (beaten)
• 4 tbsp – Corn starch (3:1 ratio of water:Corn flour)
• 10 g – oil
• 3 tbsp – salt
• 1/2 tsp – monosodium glutamate
Method:
- Heat oil in a wok and add minced prawns, chopped mushrooms, garlic and chicken stock and stir for 30 seconds.
- Now add the chicken stock to the mixture and bring to boil. Put salt and monosodium glutamate and mix.
- Thereafter put in the corn starch solution to thicken the soup and add beaten eggs, while stirring well.
- Once boiled, pour in large tureen and serve.