FISH MAW SOUP [NYONYA HU PIOH T'NG]

There are usually some leftover fish maw from CNY steamboat.  I used it to cook this yummy-licious, tasty soup with prawns and meatballs.

Good quality fish maw is rather expensive especially during festive season and we must not waste them.  Good quality ones will expand quite a lot and not soggy after cooking.  They are soft but chewy.  If you do happen to have these ingredient leftover from your CNY reunion steamboat, do keep them for this soup.

Recipe Source for my selected Cookbook for February 2016 – Nyonya Flavours [modified]

Ingredients

30 gm fish maw - soaked to soften and cut small pieces

a few slices of ginger

100 gm yambean or water chestnuts - sliced 1/2 cm thick

50 gm red carrot - sliced 1/2 cm thick

50 gm Chinese cabbage [I omit]

some fried crispy garlic

chopped coriander or spring onions

Seasoning

1 litre water

1/2 - 1 tsp salt to taste

1/2 tsp chicken stock granules

Prawn Paste [mix together]

200 gm shelled prawns - finely chopped

1 tbsp tapioca flour

salt and pepper to taste

1. Bring water to boil in a pot.  Add in ginger and fish maw.  Allow to boil for 5-10 minutes until fish maw is soft.
2. Add in the yambean/water chestnuts and carrots [cabbage if using].  Season to taste.
3. Let ingredients cooked for a further 5 minutes or until vegetables are cooked.
4. Scoop prawn paste into balls using a wet, metal teaspoon and drop them into the boiling soup.  Allow to cook fro 1-2 minutes.
5. Serve soup garnished with coriander or spring onions and some fried garlic.

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray