Shrimp Paste Stuffed Fish Maw

Name: Shrimp Paste Stuffed Fish Maw
Ingredients: 50g Dried fried fish maw (soak for 2 hours, remove odor, trim skin and tendons, cut into 12 round pieces); 10g Ginger slices (for sautéing aroma); 180g Shrimp paste (divide into 12 small balls); 10g Scallion strips (for sautéing aroma); 150g Amaranth greens (for stir-frying); 2g Refined salt (part for braising fish maw, part for stir-frying amaranth); 2.5g Cooked ham mince (for garnish); 1g MSG (for seasoning); 5g Cilantro leaves (to garnish both ends of shrimp paste); 10g Egg whites (to smooth the shrimp paste); 0.5g White pepper powder (for thickening sauce); 350g Second broth (part for braising fish maw, part for stir-frying amaranth); 10g Ginger wine (for cooking); 10g Thickening broth (for stir-frying amaranth); 25g Dry starch (sprinkle on fish maw); 0.5g Sesame oil (for thickening sauce); 7.5g Wet starch (for thickening sauce); 60g Peanut oil (used in each step); 125g Supreme broth (for thickening sauce)

A classic Cantonese specialty of fish maw stuffed with shrimp paste and gently steamed. The shrimp paste turns delicate and tender, while the fish maw becomes silky and smooth, finished with a garnish of ham and cilantro.

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Ingredients

Dried fried fish maw (soak for 2 hours, remove odor, trim skin and tendons, cut into 12 round pieces) 50g

Ginger slices (for sautéing aroma) 10g

Shrimp paste (divide into 12 small balls) 180g

Scallion strips (for sautéing aroma) 10g

Amaranth greens (for stir-frying) 150g

Refined salt (part for braising fish maw, part for stir-frying amaranth) 2g

Cooked ham mince (for garnish) 2.5g

MSG (for seasoning) 1g

Cilantro leaves (to garnish both ends of shrimp paste) 5g

Egg whites (to smooth the shrimp paste) 10g

White pepper powder (for thickening sauce) 0.5g

Second broth (part for braising fish maw, part for stir-frying amaranth) 350g

Ginger wine (for cooking) 10g

Thickening broth (for stir-frying amaranth) 10g

Dry starch (sprinkle on fish maw) 25g

Sesame oil (for thickening sauce) 0.5g

Wet starch (for thickening sauce) 7.5g

Peanut oil (used in each step) 60g

Supreme broth (for thickening sauce) 125g

Instructions

Preparing the Fish Maw

Soak semi-dried fried fish maw in clean water for about 2 hours, repeatedly change the water and rub three times to remove the odor. Remove and drain the water, trim off the skin and tendons, and cut into 12 round pieces about 4 cm in diameter. Blanch in boiling water for 30 seconds, then remove and drain. Heat a wok over medium heat, add 15g peanut oil, add ginger and scallion to sauté until fragrant. Add Shaoxing wine, 250g second broth, and 1g refined salt. Once boiling, add the fish maw and braise for about 1 minute. Remove, discard the ginger and scallion, pat dry with a clean towel, and place in a plate. After cooling, sprinkle dry starch on one side of each fish maw piece.

Steaming Shrimp Paste-Stuffed Fish Maw

Divide the shrimp paste into 12 small balls and place them on the starched side of the fish maw. Smooth the shrimp paste with egg whites. Place cilantro leaves and ham mince on both ends of the shrimp paste. Steam in a steamer over high heat for about 5 minutes until cooked. Remove and transfer to another plate, arranging into 2 rows of 6 pieces each.

Stir-Frying Amaranth

Heat a wok over medium heat, add 10g peanut oil, add amaranth, 1g refined salt, and 100g second broth. Stir-fry until about 90% cooked, then pour into a colander to drain the oil. Return the wok to the heat, add 10g peanut oil, add the amaranth and thickening broth. Stir-fry until cooked, then remove. Place in three rows between and beside the two rows of fish maw.

Thickening Sauce and Finishing

Clean the wok and place over medium heat. Add 10g peanut oil, then add the supreme broth, white pepper, and MSG. Thicken with 7.5g wet starch mixed with water, add sesame oil and 15g peanut oil, mix well, and pour over the shrimp paste. Serve.