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Fish Maw and Crab Soup
by riksy


from Singapore

Salor Kdam - Cambodia

8 oz Fish maw. Soaked in warm water, rinsed and drained, cut to bite size
6 0z Canned cooked lump crab meat
3 oz. Imitation crab meat, optional
2 Canned chicken broth
1 cup of water
Teaspoon grated fresh ginger root
Cup Finely chopped yellow onion
1 stalk green onion, chopped
1 Canned straw mushrooms
Cup of frozen mix vegetables
Teaspoon oyster sauce
Teaspoon salt
Teaspoon sesames oil
1 Table spoon sugar
Dash of black pepper
1 Teaspoon cornstarch
2 Tablespoon water
2 eggs, beaten
1 Clove garlic, minced
1 Tablespoon cooking oil

Mix 1 cornstarch with 2 Tablespoon water. Set it aside.

Heat up the soup pot. When hot, add cooking oil. Immediately add garlic, yellow onion, ginger and fish maw. Stir until onion browns, being careful to not let it burn. Pour chicken broth in to the soup pot. Let it cook in medium heat until fish maw is tender.

Add mix vegetables and straw mushroom. Simmer until the vegetables become tender.

Gradually add beaten eggs to the soup. Stir.

Pour in cornstarch water. Stir.

Add cooked crab meat and imitation crab meat. Stir.

Season with sugar, salt and oyster sauce.

Sprinkle with chopped green onion and black pepper.

Serve hot.



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