So just as every Chinese restaurant has a version of sweet and sour, a great many have their own version of this Cantonese dish on the menu, today’s recipe, Crab and Sweetcorn Soup.
Crab
Spicy Crab and Prawn Fishcakes with Sweetcorn, Coriander and a Thai style Dipping Sauce
I love the layers of flavours in Thai cooking and while this dish is only my interpretation I hope it has a little of the depth, spice and variety with the typical hot, sweet and sour tastes. The Thai style dipping sauce can be made a day ahead and stored in the refrigerator but is best served at room temperature.