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Crispy Fried Fish Maw
Rate this recipeFish maw may be unusual, but it's incredibly tasty coated in a crunchy batter and fried. It's a Mekong Delta favourite, and the pavement stalls selling it are always packed in the late afternoon. Have you tried it yet?
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
30 minutes
Servings
4
Level
Easy
Ingredients
Fish maw
800 g
Tempura batter mix
100 g
Vietnamese coriander
50 g
Salt and pepper
4 tablespoon
Cooking oil
300 ml
Pepper
1 tablespoon
Seasoning powder
2 tablespoon
Kumquats
2 piece
Implementation Steps
01
Clean the fish maw thoroughly with salt water, then steam it until cooked.
02
Mix the batter mix with 1 tablespoon of pepper, 2 tablespoons of seasoning powder, 1/2 tablespoon of sugar and 1.5 bowls of filtered water. Stir until the batter is completely smooth.
Once the batter has thickened, add the steamed fish maw and toss until evenly coated.
Once the batter has thickened, add the steamed fish maw and toss until evenly coated.
03
Heat a large pan of oil. When it's hot, add the fish maw piece by piece, taking care not to get splashed by the hot oil.
When the outside is golden, lift it out onto paper towels, then arrange on a plate.
Serve with salt and pepper mixed with a little kumquat juice, or buy a bottle of sweet and sour dipping sauce and enjoy it with Vietnamese coriander for a fantastic snack.
When the outside is golden, lift it out onto paper towels, then arrange on a plate.
Serve with salt and pepper mixed with a little kumquat juice, or buy a bottle of sweet and sour dipping sauce and enjoy it with Vietnamese coriander for a fantastic snack.
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