Fish Maw & Sea Cucumber Seafood Broth 什锦鱼鳔海参羹
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
  • 1 ready deep-fried fish maw
  • 1 pc fresh sea cucumber, approx. 300g (I got mine from Purelyfresh here.)
  • 10 pcs fresh prawns, de-shelled and leaving the tail intact
  • 2 squids, scored and cut into pieces
  • 1 pack hon shimeiji (brown beech) mushrooms
  • 3 tbsp diced crabmeat
  • 3 bunches of spring onions, cut into sections
  • 2 whole garlics, cruhsed
  • 3 thick slices ginger
  • 1 tbsp corn flour (1/2 tbsp to be rubbed together with the prawns and ½ tbsp for the squids)
  • 2 tsp tapioca flour

Seasonings I:
  • 3 slices ginger
  • 1 tbsp shaoxing huatiao wine
  • 1L water

Seasonings II:
  • 450ml stock (can be home-made or chicken stock)
  • 1 tsp dark soya sauce
  • 1 tsp light soya sauce
  • 1 tbsp shaoxing wine
  • ¼ tsp pepper
  • dash of sesame oil
  1. Scoring the squids : Make criss cross patterns in the inside of the squid before cutting into smaller pieces. This is to allow the squids to curl up when it's cooked.
  2. Soak fish maw in some cold water to soften before cutting it into sections.
  3. Heat up 1L of water with Seasonings I and allow it to boil. Scald the fish maw briefly in the boiling water. Drain well and set aside.
  4. Next, add the sea cucumber in the same pot of water over low heat for another 10 minutes. Drain well.
  5. Cut the sea cucumber into pieces and set aside.
  6. Heat up 1 tbsp of oil in a deep pan and saute the garlics, gingers and half of the spring onions (try to use more of the white parts as much as possible) until aromatic.
  7. Add in the fish maw and mushrooms.
  8. Add in Seasonings II followed by the sea cucumber and allow the broth to simmer till it boils.
  9. Add in the prawns and squids.
  10. Once the prawns and squids turn slight reddish, add in the tapioca flour.
  11. Once the broth starts to thicken, add in the rest of the spring onions.
  12. Add in the diced crabmeat. Stir to mix well.
  13. Drizzle with some sesame oil before serve. Garnish as desired and serve hot.
Feel free to replace the seafood with others of your choice.
Recipe by Eat What Tonight at