Cantonese Banquet Soup Recipe
Fish Maw Soup with Crab or Seafood
Fish maw soup is a Cantonese banquet-style soup using soaked fish maw with crab meat, seafood, mushrooms, or egg white.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Cantonese Banquet Soup |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 1 cup soaked fish maw, sliced
- 6 cups chicken or seafood stock
- 1/2 cup crab meat or mixed seafood
- 1/2 cup mushrooms
- 1 teaspoon ginger
- 1 tablespoon light soy sauce
- White pepper
- Cornstarch slurry
- 1 egg white, optional
- Scallions
Method
- Prepare fish maw according to package directions.
- Simmer stock with ginger.
- Add fish maw and mushrooms.
- Add crab meat or seafood.
- Season with soy sauce and white pepper.
- Thicken lightly if desired.
- Stir in egg white ribbons if using.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.