How to deep fry Fish Maw 怎样油炸鱼鳔

Fish Maw 花膠/鱼鳔  is commonly used in Chinese cooking especially served during Chinese New Year as Chinese people consider fish maw to be a luxury item. It is an excellent source of collagen. Fish maw itself has no taste, it takes on the flavour of the surrounding ingredients. You can find ready to use fish maw which already deep fried at the market, but my mother like to purchase the dried fish maw from the fisherman and deep fry by herself ( so we know it is clean and safe) . So I try to learn from her and share it here.

 

Dried fish maw

 

Slice into small pieces for easy frying

 

Sun dry for several hours as to get nicer result (Updated on 3rd Feb 2014- immediately deep fry the fish maw once you have done with sun dry as hot raw fish maw get better result).

How to deep fry fish maw:-

1. Add cooking oil in a clean wok, then put in cut fish maw pieces, immediately turn on fire to high (do not pre-heat the cooking oil)..



2. You can see fish maw started to puff up

3. Fish maw half way puff up

4. Deep fry till they completely puff up (if you notice some part not puff up, simply use a chopstick push them into hot oil to continue fry) . Drain on paper towel. Store in the plastic bag, keep in room temperature if you intend to use it very soon, otherwise store in refrigerator for future use. If you intend to continue with second batch, wait till cooking oil turn cool then only add fish maw and continue to deep fry them.