Put 220 Gr of the sweetcorn into a food processor and blend to a smooth purée.

Put the oil in a pan over a medium heat. Add the spring onion and ginger and fry for 3-4 minutes, until the onion is softened, Do NOT Brown

Add the crabmeat, sweetcorn purée and the stock and bring to the boil. Reduce the heat and simmer for five minutes

Add the remaining whole sweetcorn and the cornflour paste and cook and Stir until thickened.

Pass the beaten egg through a fine sieve held over the soup to create strings of egg in the soup. They should make strands.

Put into 4 bowls and add a few more Spring onions, Sesame seeds and the Chilli to garnish