Braised Fish Maw with Crabmeat and Shiitake Mushrooms

100 gram fried fish maw
8 cup pork stock (see p.6)
12 seasoned Shiitake mushrooms (see p.7)
100 gram cooked crabmeat
3 tbsp light soy sauce
3 tbsp seasoning sauce
3 tbsp oyster sauce, 3 tsp dark soy sauce
3 tsp Chinese wine, 3 tsp brandy
1 tsp pepper, 1 cup tapioca batter





Garnish: fresh coriander
Sauce: Worcestershire sauce, pickled chili in vinegar and ready-made mustard

• Wash the fish maw, place in a pot of water and boil over medium heat for 15 minutes. Remove and wash thoroughly until it is perfectly clean and not oily. Squeeze to dry and put aside.


• Pour the stock into a pot, add prepared fish maw, mushrooms and crabmeat. Season to taste with soy sauce, seasoning sauce, oyster sauce, dark soy sauce, Chinese wine, brandy and pepper. Allow the soup to boil for a few minutes, then stir in tapioca batter. Stir continuously until the soup becomes clear and slightly thicken. Transfer to a casserole, garnish with fresh coriander and serve steaming hot with Worcestershire sauce, pickled chili and ready-made mustard.