wokkingmum

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Asparagus stuffed Fish Maw

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Ingredients

  • 5 Asparagus, skinned
  • 10 Fish Maw, soak to soften
  • 500ml Chicken Broth
  • 25 Wolfberries
  • Salt to taste
  • Cornflour Mixture (thickener)
  1. Place fish maw in chicken broth and simmer for a hour to further soften it.
  2. Remove and cool.
  3. Retain broth for sauce later.
  4. Blanch the asparagus with a teaspoon salt 5. and a tablespoon oil for 5 minutes or half cooked.
  5. Remove and set in previous boiled cool water to stop cooking.
  6. Drain and set aside.
  7. Soak wolfberries in water to soften.
  8. Drain and set aside.
  9. Cut the end of the fish maw.
  10. Stuff two asparagus in one fish maw.
  11. Return asparagus and fish maw to the broth.
  12. Add in the wolfberries.
  13. Boil the broth to a boil.
  14. Add salt to taste.
  15. Reduce heat and simmer for 30 seconds.
  16. Remove asparagus and fish maw to place in a dish.
  17. Thicken the broth with cornflour mixture.
  18. Pour the sauce over the asparagus and fish maw.
  19. Serve immediately.

Note:

If you are using those baby (thin) asparagus, don't skin them and blanching is not required too.

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