Fish Maw Soup in Young Coconut
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Fish Maw Soup in Young Coconut

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Level

easy
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Cooking

55 min
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Preparation

30 min
Ingredients
Servings
4
Dried Fish Maw
soaked
1
Chicken Meat
minced
200 g
Prawn Meat
minced
100 g
Meat Ball
Chicken Broth
750 ml
Nai Bai Vegetable
blanched
4
Young Coconuts
4
Fresh Coconut Juice from the young coconuts (keep the husk)
500 ml
Dried Black Fungus
soaked
8
Dried Scallops
soaked (keep the scallop water)
4
Red Dates
pitted and soaked
8
Chinese Mushrooms
soaked until soften
2
Egg
use egg white
1
Coriander Stems
sliced
4 stalks
Tapioca Starch
1 tbsp
Ground White Pepper
1 dash
Sesame Oil
1 tsp
Salt
12 tsp
Sugar
12 tbsp
How to cook
Prepare meatballs
  • Mix the ingredients together and refrigerate for 10–15 mins to let it marinate.
  • Portion the meat into 30g balls each and set aside.
Start cooking
  • Bring the chicken broth and coconut juice to boil in a stockpot over high heat and simmer for 10 mins.
  • Blanch the Nai Bai vegetables in the stock and set them aside.
  • Add the soaked dried scallops, red dates, black fungus, and meatballs into the stock and bring to a boil.
  • Put all the ingredients into the coconut and pour enough stock into the coconut husk to submerge the ingredients.
  • Steam with the lid on for 25 mins.
  • Garnish with the Nai Bai vegetables before serving.
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