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Stuffed Fish Maw

Fish and Seafood

Stuffed Fish Maw
1 large fish maw, about half pound or ten by five inches, soaked for half an hour or until soft, then boiled until soft
2 slices fresh ginger, smashed
2 scallions, each tied in a knot
½ pound shrimp, shells and veins removed and discarded, then minced
salt and pepper to taste, or up to 1/4 teaspoon each
2 teaspoons mung bean flour
½ teaspoon granulated sugar
1 egg yolk
1 teaspoon sesame oil
½ cup vegetable oil
optional: 2 Tablespoons hoisin sauce mixed with the same amount of warm tea
1. Squeeze out water from the fish maw, and put it in a pot with three cups fresh cold water, the ginger, and scallion knots. Bring to the boil for five minutes, then drain, cool slightly and squeeze out as much water as possible, then cut the maw into pieces two inches long and two inches wide.
2. Squeeze out any water still left in the fish maw, then dip those pieces in a mixture of salt and pepper, mung bean flour, sugar, egg yolk and the sesame oil.
3. Now add minced shrimp to any egg mixture left, and spread the shrimp mixture on the pieces of fish maw, then roll them up, and set them on the seam side down to dry, about ten to twenty minutes.
4. Heat the vegetable oil in a wok or fry pan, put fish maw pieces in the oil their seam side down, and fry until tan (or steam them for five minutes) and then serve on a pre-heated platter plain or with the hoisin sauce mixture on the side.

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