Seafood - Fish Maw And Crab Meat Broth


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	· Fish Maw And Crab Meat Broth
	· Fried Cuttlefish Kong Po Style
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Fish Maw And Crab Meat Broth


Ingredients	· 38g crab meat, 38g fish maw (stir fried) · 1 can cream of style corn · 2 cups stock, 2 tbsp green peas · 1 egg (whisked), 1 clove garlic · 1 tsp wine

Seasoning	· 1 tsp salt, 1 tsp sugar · Sesame oil, pepper

Caltrop starch solution	· 1 tsp caltrop starch, 3 tbsp water


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	· Stewed Shark's fin With Shreds
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	· Stir-fried Large Prawns
	· Stir-fried Shredded Shrimp In Lettuce Cup
	· Sweet & Hot Shells

Method to COOK!

1.	Soak fish maw until soft and wash, scald in boiling water with ginger, spring onion and wine, remove and rinse, squeeze out water and finely dice.

2.	Heat up 1 tbsp of oil, stir fry garlic until fragrant and discard, sizzle wine, pour in stock and bring to the boil, add fish maw, cream of style corn, green peas, crab meat and seasoning and mix well, bring to the boil again, thicken with caltrop starch solution, mix well with beaten egg, serve hot.

Check out Cantonese Cuisine in Hong Kong

Hong Kong Cantonese are specialists in cooking live seafood.