This is a gourmet soup that may be found at many wedding receptions. Because shark’s fin is so expensive, many people use Fish maw, which is significantly cheaper. Let’s begin with your first attempt at making Fish Maw and Crab Soup.
Please be aware that there is an issue in the product packaging for Hung Loi Trade Co. If you’ve never seen what fish maw looks like, you could substitute fried pigskin. The box stated Dried Fish Maw, but it was actually Fried Pigskin. This item is manufactured in Vietnam. Fish maw is a long, round tube, but fried pig skin comes in a sheet.
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.
How to Make Fish Maw and Crab Soup
Set aside 1 tablespoon cornstarch and 2 tablespoons water.
When the soup pot is heated, add the cooking oil.
Add the garlic, yellow onion, ginger, and fish mau right away. Stir until the onion is brown. (Do not allow it to burn).
Fill the soup pot halfway with chicken stock. Cook over medium heat until the fish maw is soft.
Mix in the veggies and straw mushrooms. Cook until the veggies are soft.
Drops beaten eggs into soup a bit at a time. Stirs.
Add the cornstarch water. Stirs.
Cooked crabmeat and imitation crabmeat should be added. Stirs.
Sugar, salt, and oyster sauce for seasoning.
Garnish with chopped green onion and black pepper to taste.
Then again, who doesn’t?