Fish Maw Soup
By: Køkken69
Published: Saturday, February 20, 2010 - 7:22am

Ingredients




1/2 bowl cooked crab meat
1 tube fish maw, soaked to soften and cut into fine strips
2 slices young ginger
2 cloves garlic
2 bowls chicken stock 
1 medium abalone, cut into strips
salt, to taste
pepper, dash
1 tablespoon Chinese rice wine
tapioca starch

Preparation

1 Heat oil in a hot wok. Stir fry garlic and ginger quickly until fragrant. Add crab meat and fish maw. 2 Add 1 tbsp of Chinese Rice Wine and stir fry crab meat and fish maw for a minute. 3 Add chicken stock and bring to boil. 4 Lower heat to simmer for 2 minutes. Remove the slices of ginger and garlic. Season with salt and pepper. 5 Mix 1/2 tbsp of starch flour with 1 tbsp of water.  Add this a little at a time to the boiling soup and check for thickness. Do not over starch the soup.

About


I don't think I will ever become a vegetarian but fish maw soup is a more responsible alternative to shark's fin soup. I have cut down my intake of shark's fins and have made it a point to replace the shark's fin soup with other alternatives when I plan for business dinners at restuarants. Fish maw, for those who are not familiar,  is actually the air bladder in a fish. This internal organ helps the fish to control its bouyancy in water. In Asia, we can buy this easily in supermarkets and dry food provision stores. One of the most convenient form to use is the dried, deep fried version.