Fish Maw Soup in Young Coconut

Name: Fish Maw Soup in Young Coconut
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: Soups and stews
Ingredients: 1 Dried Fish Maw; 750 ml Chicken Broth; 4 Nai Bai Vegetable; 4 Young Coconuts; 500 ml Coconut Juice; 8 Dried Black Fungus; 4 Dried Scallops; 8 Red Dates; 2 Chinese Mushrooms; 100 g Prawn Meat; 200 g Chicken Meat; 1 Egg; 4 stalks Coriander Stems; 1 Tbsp Tapioca Starch; 1 tsp Sesame Oil; 1/2 Tbsp Sugar; 1/2 tsp Salt; 1 dash Ground White Pepper

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Level

easy

Cooking

55 min

Preparation

30 min

Ingredients

Servings

Dried Fish Maw soaked	1
Chicken Broth	750 ml
Nai Bai Vegetable blanched	4
Young Coconuts	4
Coconut Juice	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
For Meatballs
Prawn Meat minced	100 g
Chicken Meat minced	200 g
Egg use egg white	1
Coriander Stems sliced	4 stalks
Tapioca Starch	1 tbsp
Sesame Oil	1 tsp
Sugar	¹⁄₂ tbsp
Salt	¹⁄₂ tsp
Ground White Pepper	1 dash

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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