Fish maw slices
1 medium size pre-soaked cuttlefish
2 tablespoon dried scallops (soaked)
1 medium grated carrot (optional)
Soak the fish maw, cut into small pieces and boil for about 3 minutes in a pot to get rid of the excess oil.
Drain and set aside.
Cut the cuttlefish into strips.
Shred the soaked scallops.
Add 3 bowls of home prepared chicken broth into a medium size saucepan and bring to a boil.
Add the dried scallops into the saucepan to simmer over medium low fire for 15 minutes to add more flavour to the chicken broth.
Heat wok and add one tablespoon of minced garlic and fry the cuttlefish until its become softer but not overcook. Add half bowl of chicken broth into the wok to continue with the simmer.
Transfer the semi cooked cuttlefish strips and carrots into the saucepan.
I have added the carrots to add sweetness to this dish.
Add the slices fish maw and continue to cook for about 15 minutes over medium heat.
Mix all the ingredients well. The chicken broth should cover all the ingredients in the saucepan.
When all the ingredient have softened, add two tablespoon of black vinegar and bring to a boil.
Prepare two tablespoons of potato starch mixed with three tablespoons of water and pour into the saucepan to thicken the soup.
Add sea salt and pepper to taste.
The final ingredient to this fish maw soup is the beaten egg.
Stir well with a pair of chopsticks so that the egg is evenly spread out.
Turn off the heat and served immediately.
Dish into a serving soup bowl and garnished with chopped cilantro leaves.
I have replaced cuttlefish instead of the usual serving with crab meat.
A closer look at the tasty Fish Maw with shredded cuttlefish soup.
For more fish maw soup recipe: