Sour & Spicy Fish Maw with Sea Cucumber & Shrimps

Sour & Spicy Fish Maw with Sea Cucumber & Shrimps


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)

Preparation Instructions:

  1. 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.
  2. Heat up 2 tbsp of cooking oil in a wok, saute the chopped garlic and shredded ginger until fragrant.
  3. Add in baby corn, tomato wedges, winter bamboo shoot, fish maw and sea cucumber, stir-fry until fragrant.
  4. Add in seasonings (except calamansi juice), bring to a boil and continue to simmer for 5 minutes.
  5. Add in shrimps, sliced red chillies and lightly beaten egg. Do not stir and let it simmer until the shrimps turn pink.
  6. Turn off heat. Stir in calamansi juice.
  7. Dish out to a serving bowl, garnish with shredded spring onion and serve hot with rice.

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