Thinking of cooking with fish maw this Lunar New Year? Try this hearty combination of fish maw and crab meat that is sure to keep your relatives coming back for more!
- 100 g fish maw
- 1 large can of crab meat
- 3 dried shiitake mushrooms
- 5 dried scallops
- 1 piece of dried whelk
- 2 large pork bones
- 1 chicken carcass
- 4 litres of water
- 1 head of garlic
- 30 g ginger
- 4 tbsps cornflour mixed with 4 tbsps of water
- 1 tbsp of Chinese wine or brandy
- 1 tsp light soya sauce
- 2 tsps salt
- Dash of pepper
Blanch the pork bones and chicken carcass.
Boil the 4 litres of water in a pot. Add the ginger, garlic, pork bones, chicken carcass and dried whelk.
Boil on high heat for 30 mins. Add the shiitake mushrooms. Lower the heat and continue to boil for another 30 mins. Add the dried scallops and boil for another hour.
Strain the stock, reserving the mushrooms, scallops and liquid. Transfer stock to a pot and set aside.
Boil water in a separate pot. Add the fish maw and boil for 5 mins.
Remove the fish maw and rinse. Discard the water.
Cut the fish maw into bite-size pieces.
Bring the stock to a boil. Add the fish maw. Bring it to a boil again.
Add the light soya sauce, salt, brandy, crab meat, mushrooms and scallops. Bring to a boil.
Stir in the cornflour mixture.
Bring to a boil again. Serve hot with a dash of pepper.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Hedy Khoo / Photo: The New Paper