Seafood soup cooked in this way is delicious, everyone loves it

Material

- 200g crab or crab meat

- 200g peeled shrimp

- 30g shiitake mushrooms (shiitake mushroom)

- 1 sweet corn

- 15 quail eggs

- 1 small carrot

- 5 tablespoons tapioca starch

- Salt, seasoning, pepper, coriander, onion

Making

Step 1: Preliminary processing

- Broken crab or crab, cooked steamed shrimp with shells removed to get the meat. Cut the shrimp into small pieces to taste.

- Shiitake washed, soaked and then cut off the feet, then cut into small fibers.

- Carrots peeled, sliced ​​and then chopped.

- Quail eggs, peeled separately.

- Cut the seeds off the sweet corn and cut the corn with a knife until there are only corncobs left or cut into the bowl. You can use canned corn to save processing time.

Step 2: Dissolve 5 tablespoons of tapioca starch + 7 tablespoons of filtered water.

Step 3: You heat 2 small tablespoons of cooking oil and fragrant onion. Then stir fry crab meat, shrimp and shiitake mushrooms for about 5 minutes.

Step 4: Next, add the corn, carrots and broth and cook with spices. Boil for about 10 minutes to cook corn.

Step 5: Add the dissolved tapioca flour, stirring and stirring at the same time so it doesn't clump. Depending on your preference for thin or solid foods, you can adjust the amount of flour to suit it.

Step 6: Put the quail eggs in the pot of stirring well and wait for the pot to boil again and then turn off the heat. When serving, place the soup in a bowl, add coriander and some pepper.