Name: Fish Maw and Crab Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 8 oz (230 gram) of fish maw. Soaked in warm water, rinsed and drained. Cut to bite sizes.; 6 oz (170 gram) of canned cooked lump Crab meat.; 3 Imitation crab meat. (Option).; 2 cans of chicken broth.; 1 cup of water.; ¼ teaspoon of grated fresh ginger root.; ½ cup of finely chopped yellow onion.; 1 stalk of green onion, chopped; 1 canned (230 gram) of straw mushrooms.; ½ cup of frozen mix vegetables.; ½ teaspoon of oyster sauce.; ½ teaspoon of salt.; ½ teaspoon of sesames oil.; 1 tablespoon of sugar.; A dash of black pepper.; 1 teaspoon of cornstarch.; 2 tablespoon of water.; 2 egg. Beaten.; 1 clove of garlic. Minced.; 1 tablespoon of cooking oil.

Fish Maw and Crab Soup

Fish Maw and Crab Soup, a gourmet delicacy often featured in wedding banquets, offers a luxurious alternative to traditional Shark’s fin soup, especially considering the rising prices of the latter. The recipe starts with a cautionary note about a potential packaging error involving fish maw, suggesting the use of fried pigskin if the correct product is not readily available. Fish maw, a long and circular tube, is soaked in warm water, rinsed, and cut into bite-sized pieces.

The ingredients also include canned cooked lump crab meat, imitation crab meat (optional), chicken broth, water, grated fresh ginger root, finely chopped yellow onion, green onion, canned straw mushrooms, frozen mixed vegetables, oyster sauce, salt, sesame oil, sugar, black pepper, cornstarch, beaten eggs, minced garlic, and cooking oil. The cooking process begins by sautéing garlic, yellow onion, ginger, and fish maw until the onion browns, without letting it burn. Chicken broth is then added and cooked until the fish maw becomes tender.

To the simmering soup, mix vegetables and straw mushrooms are added, cooking until the vegetables reach the desired tenderness. Beaten eggs are gradually incorporated into the soup, followed by the addition of the cornstarch-water mixture for thickening. Cooked crab meat and optional imitation crab meat are stirred in, and the soup is seasoned with sugar, salt, and oyster sauce. Finally, the dish is garnished with chopped green onions and black pepper.

The Fish Maw and Crab Soup recipe is crowned with an invitation to savor this exquisite dish: “Serve hot. Enjoy it.” This flavorful soup captures the essence of gourmet dining, showcasing the unique blend of ingredients that make it a standout choice for special occasions.

Ingredients

8 oz (230 gram) of fish maw. Soaked in warm water, rinsed and drained. Cut to bite sizes.
6 oz (170 gram) of canned cooked lump Crab meat.
3 Imitation crab meat. (Option).
2 cans of chicken broth.
1 cup of water.
¼ teaspoon of grated fresh ginger root.
½ cup of finely chopped yellow onion.
1 stalk of green onion, chopped
1 canned (230 gram) of straw mushrooms.
½ cup of frozen mix vegetables.
½ teaspoon of oyster sauce.
½ teaspoon of salt.
½ teaspoon of sesames oil.
1 tablespoon of sugar.
A dash of black pepper.
1 teaspoon of cornstarch.
2 tablespoon of water.
2 egg. Beaten.
1 clove of garlic. Minced.
1 tablespoon of cooking oil.

Directions to make Fish Maw and Crab Soup

Mix 1 cornstarch with 2 Tablespoon water, set it a side.
Heat up the soup pot, when it hot add cooking oil.
Immediately, add garlic, yellow onion, ginger and fish mau. Stirs till onion brown.( Do not let it burn).
Pour chicken broth in to the soup pot. Let it cook in medium heat until fish maw tender.
Add mix vegetables ,and straw mushroom. Simmering until the vegetables tender.
Drops beaten eggs, a little at a time in to the soup. Stirs.
Pour in cornstarch water. Stirs.
Add cooked crabmeat and immitation crabmeat. Stirs.
Seasoning with sugar, salt and oyster sauce.
Sprinkles with chopped green onion and black pepper.

Serve hot.

Enjoy it

Related Recipe: Pork with Taro Root Soup