Add chicken stock in a pan and bring to the boiled. Then add the sweet corn kernels, ginger, spring onions, seafood sticks, and prawns.
Now add the salt, black pepper, and dry sherry. Then blend the cornflour in a small bowl with cold water to form a smooth paste.
Now stir the cornflour paste into the soup and then simmer gently for 6 - 7 minutes. Stir until thickened.
Now serve the hot garnished with carrot flowers.
Prep Time: 10 Min
Cook Time: 30 Min
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