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


  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.