Soak North Atlantic Fish Maw in cold water for at least 8 hours. Take out and soak in hot water mixed with some Shaoxing wine until the water turns cold.
Take out the fish maw and rinse. Soak the rinsed fish maw in water again for at least 3 hours, or overnight in the refrigerator.
Fry the spring onion, ginger and sliced shallots in with oil until fragrant. Add seasonings and bring to a boil. Let the mixture cool down to room temperature.
Mix all the ingredients of batter together. Add a mixture of 50ml water and 8ml oil. Add 15g egg white and mix well. Blanch the soaked fish maw. Place the blanched fish maw into the seasoning and marinate for at least 4 hours.
Cut the marinated fish maw into small pieces and put into an air fryer which has been preheated at 90°C and take out after 2 to 3 minutes.
Turn up the heat of the air fryer to 200°C. Dip the North Atlantic Fish Maw pieces in the batter and put into the air fryer. Brush the surface with some oil. Bake at 200°C for 8 to 12 minutes (actual baking time depends on the thickness of fish maw).
Garnish the baked fish maw with dried chili flakes(optional), Ready to serve.
