68g deep-fried fish maw (soaked until soften)
1 no x 129g soaked sea cucumber (cut into thick strips)
250g medium shrimps (shelled and deveined)
50g winter bamboo shoot (cut into strips)
1 tomato (cut into wedges)
1 red chilli (sliced)
4 baby corn
1 tbsp chopped garlic
1-inch young ginger (shredded)
1 egg (lightly beaten)
2 tbsp cooking oil
¼ cup kampong koh garlic chilli sauce
¼ cup tomato ketchup
1 tbsp sugar
½ tsp salt
1 tbsp concentrated chicken stock
2 cups water
2 tbsp freshly squeezed calamansi juice
1 stalk spring onion (shredded)
- Scald the soaked deep-fried fish maw into boiling water to remove excessive oil. Remove, rinse with cold water, squeeze dried, cut into pieces and set aside.
- Heat up 2 tbsp of cooking oil in a wok, saute the chopped garlic and shredded ginger until fragrant.
- Add in baby corn, tomato wedges, winter bamboo shoot, fish maw and sea cucumber, stir-fry until fragrant.
- Add in seasonings (except calamansi juice), bring to a boil and continue to simmer for 5 minutes.
- Add in shrimps, sliced red chillies and lightly beaten egg. Do not stir and let it simmer until the shrimps turn pink.
- Turn off heat. Stir in calamansi juice.
- Dish out to a serving bowl, garnish with shredded spring onion and serve hot with rice.