Festive Seafood Abalone & Fish Maw Soup
Level
easy
Cooking
10 min
Preparation
25 min
Ingredients
Servings
4
Baby Abalone | 1 can |
Crab Meat | 200 g |
Fried Fish Maw reconstituted, sliced into chunks | 200 g |
Chicken Stock Cube | 1 |
All-In-One Seasoning | 1 tbsp |
Eggs lightly whisked | 3 |
Spring Onions chopped, for garnish | 1 |
Cilantro chopped, for garnish | |
Potato Starch to be mix with water | 3⁄8 cup |
Black Vinegar for garnish | |
White Pepper to taste | 1 pinch |
Water | 3 l |
How to cook
Prepare fish maw
- Soak fish maw in water till softened.
- Cut them into rings/slices.
Start cooking
- Bring a pot of water to boil and dissolve the chicken stock cube and Hao Chi Seasoning in the pot.
- Once the soup stock is boiling, add the fish maw, crab and baby abalone.
- Cook at medium heat for 5-10 minutes.
- Mix the potato starch with water.
- Swirl into the soup and stir immediately to prevent any lumps from forming. You may wish to add more potato starch for a thicker consistency.
- Once ready to serve, stir the soup in a circular motion. Drizzle the egg slowly to get a nice egg flower texture.
- Garnish with chopped spring onions & cilantro. Serve while hot!
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