Crab meat fishmaw soup

Growing up in a Chinese family, sharksfin has always been delicacy when it comes to festive season. I remembered waiting and looking forward to that “very dish” when I was sitted at the round table in a Chinese restaurant. What captivated me wasn’t really the fins in the dish but it was the soup broth that gave such a umami taste and brought this dish to a different level. My mum had taught me to add a dash of vinegar, pepper and XO (brandy) to this delicious soup. And as the years went by, I was constantly craving for the dish and improvised with fish maw instead of sharksfin. Try out this recipe!

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Ingredients :

Fish maw – 500gms (soak in hot water for 15 mins) , then cut into fine strips

6 shitake mushrooms (soak in hot water for 15 mins), then cut into fine strips

Frozen crab meat (I got mine from Giant supermart)

4 scallops (optional)

1 litre of Chicken Stock (Home-made or Heinz ready made can do)

1/2 stock cube (veg, ikan bilis or chicken can do)

1 litre of water

3 tablespoon of oil

3 pieces of sliced ginger

1 teaspoon of pepper

1 tablespoon of vinegar (u can omit this if you don’t like it)

1/2 teaspoon of salt

2 teaspoon of corn starch + 3 tablespoon of water

One bunch of coriander

White Pepper (for serving)

Red vinegar (for serving)

Brandy (optional) for serviing

Instructions:

  • In a Dutch oven or frying pan, add oil and ginger.Pan fry for  1 minute over medium fire.
  • Add in crab meat, fish maw and mushrooms and stir fry with medium fire for about 3 – 4 minutes.
  • Add in chicken stock & stock cube
  • Bring to a boil for about 10 minutes
  • Simmer to low fire
  • In a small mixing bowl , add corn starh with 3 tablespoons of water (mix)
  • Add the corn starch mixture to the pot and stir gently
  • Let simmer on medium fire for 40 min
  • Add scallops and cook for another 10 min
  • Ready to serve with parsley, vinegar and white pepper

 

 

 

 

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