1. Dice the carrot into small pieces.
2. Fry crushed ginger and garlic in oil.
3. Add carrot, crabmeat, lemon juice, black pepper powder and salt.
4. Then add prepared stock and sweet corn into it and boil.
5. Mix the corn-flour in half cup of water and add to the boiling soup.
6. Add the beaten egg, stirring continuously.
7. Bring to a boil and remove from fire.