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:

1. Heat oil in a wok and add minced prawns, chopped mushrooms, garlic and chicken stock and stir for 30 seconds.
2. Now add the chicken stock to the mixture and bring to boil. Put salt and monosodium glutamate and mix.
3. Thereafter put in the corn starch solution to thicken the soup and add beaten eggs, while stirring well.
4. Once boiled, pour in large tureen and serve.