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Thai dish recipes: fish maw in red sauce

Serves: 6-8 persons

100 g. medium-sized fish maw

20 partridge eggs

200-300 g. prepared crab meat

100 g. cooked and seasoned shitake mushrooms

5 yellow jalapeno chillies

100 g. coriander

3 bulbs pickled garlic

1/2 cup Chinese sauce

100 g. Thao flour

2 liters stock

2 tbsps Ve-tsin

4 tbsps oyster sauce

100 g. sugar crystals

2 tbsps light soy sauce

2 tbsps sweet soy sauce

2 tbsps sesame oil

1/2 cup vinegar

2 tsps Maggi sauce

Ground pepper for seasoning

1.

Boil the fish maw in water for 10 minutes and use scissors to cut it into one inch lengths. Soak in warm water and leave to stand.

2.

Heat two liters of broth. When it boils, add the fish maw and boil for 10 more minutes, checking to ensure that it is tender. Add the prepared shitake mushrooms. Simmer over a low heat and keep stirring for 10 minutes.

3.

Season with oyster sauce, sesame oil, Maggi sauce, Light soy sauce, sweet soy sauce, Ve-tsin and sugar crystals.

4.

Add the dissolved Thao flour to thicken, then add the partridge eggs. Season to taste. Serve it in 10 soup bowls for 10 persons. Garnish with the prepared crab meat, chopped coriander and finally ground pepper.

5.

To make the chillie sauce for seasoning, finely crush the jalapeno chillies and pickled garlic and mirinate both with vinegar. Serve together with Chinese sour sauce.

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