丝质虾蛋花汤食谱

Instructions:

1. 
   1 Prepare the broth

   In a pot, bring the chicken stock, ginger, and spring onions to a boil. Add the prawns and cook for 2-3 minutes until they turn pink and opaque. Season with salt and white pepper to taste.

2. 
   2 Create the egg ribbons

   In a small bowl, beat the eggs until smooth. Reduce the heat to low, then slowly drizzle the eggs into the simmering broth while stirring gently to form silky egg ribbons.

3. 
   3 Finish and serve

   Stir in the cornstarch mixture to slightly thicken the soup. Remove from heat, garnish with chopped spring onions, and serve hot.