tag:blogger.com,1999:blog-4199617894116272192.post8836041715724615872..comments2024-03-29T03:19:51.634+08:00Comments on The Hong Kong Cookery: Fish Maw Creamed Corn Soup 粟米魚肚羹Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4199617894116272192.post-43497948718686743922019-02-20T11:06:13.978+08:002019-02-20T11:06:13.978+08:00Fried fish maw is dried fish maw deep fried until ...Fried fish maw is dried fish maw deep fried until puffy. It's texture is quite different, more spongy and absorbent when cooked with as compared to the smooth chewy stickiness of the dried fish maw when cooked. So I think better to use fried fish maw in this case other wise it would become a completely different soup. ~ellenEllen L.https://www.blogger.com/profile/04351866420701745528noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-12187689931260079472019-02-19T22:55:33.945+08:002019-02-19T22:55:33.945+08:00Is the dry fish maw the same as fried fish maw? Mi...Is the dry fish maw the same as fried fish maw? Mine looks like yours in the recipe just not fried/brown. Would it make a difference if I used that instead?Anonymousnoreply@blogger.com