Thai Style Fish Maw (Shark Fin) Soup
Author: 
Cook time: 
Total time: 
Serves: 4 Small Chinese Bowls
 
Ingredients
Soup Base
  • 1 litre of water
  • 20g Dried Mushroom (About 5 medium Pieces) - washed
  • 4 Tablespoons Oyster Sauce
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Rice Wine
Ingredients
  • 140g Abalone - 1 can (optional)
  • 40g Fish Maw (Soaked in Water until soften) - or more
  • Shark Fin (Optional)
For Thickening
  • 2 Tablespoon Corn Flour
  • 2 Tablespoon Water
Garnish
  • 1 Sprig of Chinese Parsley (break into smaller pieces)
  • 20g Beansprout (Clean, roots and Seed remove)
Instructions
Soup Base
  1. In a deep stockpot, boil 1 litre of water over medium heat
  2. Add in washed dried mushroom and boil for 5 minutes
  3. Reduce to medium low heat and low boil for another 30 minutes
  4. Add in all the seasonings and fish maw (and shark fin, if using).
  5. Continue to cook for another 10 or until the desired texture for the fish maw
  6. *canned abalones can be eaten right from the can. Just add in the soup few minutes before the soup is ready to heat it up
Thickening the soup
  1. In a separate small bowl, mix the corn flour and water together
  2. Slowly drizzle the flour mixture into the boiling soup and stir while adding the flour mixture
Garnishing
  1. Transfer the soup into serving bowls and garnish with parsley and beansprout
  2. *Blanch the beansprout in a separate pot of boiling water if you do not like the taste of raw beansprout.
Recipe by eckitchensg at http://eckitchensg.com/2016/02/thai-style-fish-maw-shark-fin-soup/