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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

Stock Base

Before Serving

  • Coriander sprig 10.0 g
  • Shallot Oil 10.0 ml
  • Crispy Scallop, shredded 10.0 g
  • Spring Onion Sprig 10.0 g
  1. Soup Ingredient

    • Heat up water in wok, do a quick blanch of all ingredients separately.
    • Strain and set aside.
  2. 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. Before Serving

    • 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.