XO Sauce Stir-Fried Fish Maw with Prawns, Scallops & Zucchini
Fish maw is one of those ingredients that intimidates people — but it doesn't have to be. Packed with collagen and deeply nourishing, it's often skipped by younger cooks simply because it lacks flavour on its own. And in summer, nobody wants a heavy braised soup.
Here's the fix: stir-fry it with XO sauce.
Bold, savoury and full of flavours, the XO sauce does all the heavy lifting — giving the fish maw flavour without the sticky, gelatinous texture of a slow braise. Light enough for a hot day, impressive enough for the whole table. Kids included.
📹 Video tutorial available in Cantonese — visual steps easy to follow:
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Ingredients
- Yick Cheong XO Sauce, to taste
- 2–3 pieces rehydrated fish maw
- 6 prawns, defrosted
- 6 scallops, defrosted
- 1 zucchini
- 1 red capsicum
- Garlic, to taste
Sauce
- Oyster sauce
- Cornstarch
- Sugar
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Method
1. Prep everything Slice the zucchini, red capsicum, garlic and rehydrated fish maw into bite-sized pieces.
2. Blanch the seafood Briefly blanch the prawns and scallops in boiling water to remove any frozen flavour. Drain and set aside.
3. Stir-fry the aromatics Heat oil in a wok. Stir-fry garlic until fragrant, then add the fish maw and toss briefly.
4. Add the seafood Add the prawns and scallops and stir-fry together.
5. Add the zucchini Toss in the zucchini with a pinch of salt and stir-fry until just softened.
6. Add XO sauce Add XO sauce to taste and toss everything together.
7. Add capsicum and steam Add the red capsicum with a splash of water, cover and cook for 2 minutes.
8. Finish with the sauce Mix oyster sauce, cornstarch and sugar together. Pour into the wok and toss until everything is glossy and well coated.
Serve immediately.
