Take the chicken stock in a saucepan and bring to the boil.
Add the sweet corn kernels, ginger, spring onions, seafood sticks and prawns.
Add the salt, black pepper and dry sherry.
Blend the corn flour in a small bowl with enough cold water to form a smooth paste.
Stir the corn flour paste into the soup and simmer gently for 5 minutes.
Stir until slightly thickened.
Serve hot garnished with carrot flowers.
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