Fish Maw with Assorted Ingredients Recipe |
Ingredients: Serves 4 |
1-2 pieces dried fish maw 15 pieces shrimps 12 slices cooked Chinese ham 10 slices cooked bamboo shoots 1-2 tablespoon sweet snow peas 1 stalk scallion 3-4 slices ginger Seasonings A: 2-3 slices ginger 1 tablespoon wine 5 cups water Seasonings B: 1 cup soup stock 2 teaspoons soy sauce ½ tablespoon wine a pinch of salt a pinch of pepper Seasonings C: cornstarch paste a few drops of sesame oil |
Method: Wipe and clean dried maw with paper towel, and then soak it in cold oil for an hour. Turn the heat on and deep-fry dried maw over low heat until it puffs up. In order to inflate the maw completely and prevent curdling, you should constantly press it into the oil using a pair of chopsticks. After deep-frying, rinse and soak the fried maw in cold water to soften it. Cut the maw to pieces. Bring seasonings A to a boil. Boil maw quickly and then drain. Shell shrimps (leave the tails on) and coat them with a little bit of cornstarch. Soak shiitake mushrooms in water until soft. Slice the mushrooms. Heat 2 tablespoons oil in a frying pan. Fry scallion and ginger until fragrant, add in mushrooms and bamboo shoots, stir-fry for a while. Add in maw, ham slices and seasonings B. Bring to a boil, cook for 3 minutes. Add in shrimps and green peas. When it boils again, thicken it with cornstarch paste. Turn off the heat and then drizzle a little sesame oil on top. Remove to a serving plate. |
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