Fish Maw Soup with Crab Meat蟹肉魚肚羹
A luxurious and comforting Cantonese soup, featuring tender fish maw and sweet crab meat in a rich chicken broth, thickened to a silky consistency and finished with delicate egg whites.
01Ingredients
- 50g dried fish maw
- 200g crab meat (fresh or defrosted)
- 1.5 litres chicken broth
- 3 slices ginger
- 2 stalks green onions, cut into 5cm lengths
- 1 tbsp Shaoxing wine
- 3 tbsp cornstarch
- 6 tbsp water (for cornstarch slurry)
- 2 large egg whites
- 1 tsp salt (or to taste)
- 1/2 tsp white pepper (or to taste)
- 1/2 tsp sesame oil
- 2 tbsp chopped coriander (cilantro), for garnish
- 1 tbsp red vinegar, for serving
Nutrition (per serving)145kcal
- Protein18.5g
- Carbs8.2g
- Fat2.8g
Fiber 0.3 gSodium 892 mg
02Steps
- Soak fish maw in water until softened. Drain and squeeze out excess water, then cut into small strips.
- In a pot, bring water to a boil. Add ginger, green onions, Shaoxing wine, and fish maw. Blanch for 5 minutes, then drain and rinse.
- Prepare cornstarch slurry by mixing cornstarch with water in a small bowl.
- In a large pot, bring chicken broth to a boil.
- Add fish maw and crab meat to the boiling broth. Cook for 5 minutes.
- Slowly stir in cornstarch slurry into the soup while stirring continuously until the soup thickens to your desired consistency.
- Whisk egg whites lightly. Slowly drizzle the whisked egg whites into the simmering soup in a thin stream, stirring gently to create "egg flowers".
- Season the soup with salt and white pepper. Stir in sesame oil.
- Ladle the hot soup into serving bowls. Garnish with chopped coriander and serve with red vinegar on the side.
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