Fish Maw Soup 鱼鳔汤
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
  • 80g Fish Maw
  • 1.5L Chicken broth (Swanson brand) + 800ml water
  • 300g Napa cabbage, cut to 4 cm
  • 1 tsp Salt
  • dash of pepper
  • Coriander/spring onion
  • Prawn Meatballs
  • 150g Minced pork
  • 200g Prawns without shell, blended
  • 5 Water chestnuts, peeled and chopped
  • ½ tsp Salt
  • ½ tsp Sesame oil
  • ½ tbsp Water
  • 2 tsp Cornstarch
  • ½ tbsp spring onion, cut finely
  • dash of pepper
  1. Soak fish maw in a large basin of cold water until soft. Remove, cut into 2½cm (1 in) cubes and rinse.
  2. Mix prawn meatball ingredients together and chill for 30 minutes then divide into small portions, about 20- 25. Wet your hands and roll them into balls, this will stop the meat sticking to your hands.
  3. Heat stock in a large pot, add cabbage, salt, pepper and fish maw and simmer until cabbage is tender.
  4. When cabbage is almost done, add prawn meatballs and simmer until they rise to the surface. Garnish with coriander leaves/cut spring onion and serve immediately.
Recipe by Anncoo Journal at