- Cook Time:
- 10 min
- 4 oz (115 g) Dried fish maw
- 4 Eggs
- 2 oz (60 g) Bean sprouts
- 1/3 tsp (2 mL) Salt
- 1/3 tsp (2 mL) Sugar
- 2 tsp (10 mL) Cooking oil (canola or vegetable)
- 1 oz (30 g) Minced cured ham
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.
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