Scrambled Egg Fish Maw with Cured Ham
The fish maw (dried form of fish air bladder) requires some preparation time, but it is definitely worth it! You’ll love the smoothness of the egg blend combined with the soft fish maw, and the touch of flavour added by the cured ham.
- Serves:
- 4
- Cook Time:
- 10 min
Ingredients
Nutrition Facts
- Calories
- 107
- Fat
- 8 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Carbohydrate
- 5 g
- Fibre
- 2 g
- Sugars
- 4 g
- Protein
- 10 g
- Sodium
- 338 mg
- 4 oz ( 115 g ) Dried fish maw
- 4 Eggs
- 2 oz ( 60 g ) Bean sprouts
- ⅓ tsp ( 2 mL ) Salt
- ⅓ tsp ( 2 mL ) Sugar
- 2 tsp ( 10 mL ) Cooking oil (canola or vegetable)
- 1 oz ( 30 g ) Minced cured ham
Instructions
-
Soak fish maw in water overnight at room temperature. It will soften. Dice it finely and set aside for later use.
-
Break eggs in a mixing bowl, and add diced fish maw, bean sprouts, salt and sugar. Mix well.
-
Heat wok with cooking oil, and add the egg mixture from the above step. Stir-fry gently over low heat for 3 minutes.
-
Serve on a plate, and sprinkle with cured ham.
Notes
Tips:
You can reduce the amount of fish maw if you want more of the scrambled eggs
Thinner fish maw is easier to stir-fry and doesn’t have to be softened for as long