Fish Maw Soup in Young Coconut

Serving 4 pax
Preparation Time 30mins
Skill Easy

750ml Swanson Chicken Broth
4 Young Coconuts
500ml Fresh Coconut Juice from the young coconuts (keep the husk)
1 pc Medium sized Dried Fish Maw, soaked
8 pcs Small Dried Black Fungus, soaked
4 pcs Dried Scallops, soaked (keep the scallop water)
4 pcs Nai Bai Vegetable, blanched
8 pcs Red Dates, pitted and soaked
Meat Ball
100g Prawn Meat, minced
200g Chicken Meat, minced
2 pcs Chinese Mushrooms, soaked until soften
1 Egg White
4 stalks Coriander Stems, sliced
½ tsp Salt
1 tbsp Tapioca Starch
1 tsp Sesame Oil
½ tbsp Sugar
A dash of ground white pepper

    1. To prepare the meat balls, mix the ingredients together and refrigerate for 10 – 15 mins to let it marinate.
    2. Portion the meat into 30g balls each and set aside.
    3. Bring the Swanson Chicken Broth and coconut juice to boil in a stock pot over high heat and simmer for 10 mins.
    4. Blanch the Nai Bai vegetables in the stock and set aside.
    5. Add the soaked dried scallops, red dates, black fungus, meat balls into the stock and bring to boil.
    6. Put all the ingredients into the coconut and pour enough stock into the coconut husk to submerge the ingredients. Place back the lid and steam for 25 mins.
    7. Garnish with the Nai Bai vegetables before serving.
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