Preparing the Fish Maw Soup Ingredient

  • Crabmeat 250.0 g
  • Fish Maw, sliced 250.0 g
  • Black Fungus, soaked and sliced 50.0 g
  • Dried Scallop, soaked and shredded 50.0 g

Preparing the Stock Base

Serving the Fish Maw Soup

  • Coriander sprig 10.0 g
  • Shallot Oil 10.0 ml
  • Crispy Scallop, shredded 10.0 g
  • Spring Onion Sprig 10.0 g

Fish maw soup is normally served during special occasions, such as Chinese New Year. You don’t have to wait any longer! Make the perfect stock base with this easy recipe that delivers a savoury touch with chicken and scallop bouillon.



  1. Preparing the Fish Maw Soup Ingredient

    • Heat up water in wok
    • Quickly blanch crab meat, fish maw, black fungus, and dried scallops separately.
    • Strain and set aside.
  2. Preparing the Stock Base

    • Heat up 2L of water in wok, add in Basic Stock Reduction, Concentrated Scallop Bouillon, Chicken Seasoning Powder and sugar.
    • Ensure all seasoning dissolves and then bring the stock to a simmer.
    • Mix corn flour with water and use mixture to thicken simmering stock.
    • Add in Chinese hua tiao wine.
  3. Serving the Fish Maw Soup

    • Add in all pre-blanched ingredients into stock base.
    • Stir well and simmer for 5mins.
    • Pour into soup bowl and garnish with coriander sprig and drizzle shallot oil over it.
    • Ready to Serve.