Ingredient and Portion
Mrs. Low’s Kitchen: Fried Shark Fin with Crabmeat and Egg
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From Mrs.Low Siew Nghee Submit
A popular item of Chinese cuisine since the Ming Dynasty, Shark's Fin has been a favourite dish to many. If you have tasted Sharks' Fin soup many times before, how about trying out Mrs. Low unique stir-fry version of this Chinese delicacy?
Six Kitchens One Passion is available for $25 at various locations including Awfully Chocolate outlets and Everything with Fries outlets,btel: 6345-8212. Mavis Tutorial Centre in Marine Parade, tel: 6344-3093, and Julie Roberts in Cuppage Plaza, tel: 6737-3161.
Six Kitchens One Passion is available for $25 at various locations including Awfully Chocolate outlets and Everything with Fries outlets,btel: 6345-8212. Mavis Tutorial Centre in Marine Parade, tel: 6344-3093, and Julie Roberts in Cuppage Plaza, tel: 6737-3161.
60 gm dried shark’s fin
250 gm crab meat
1 cup water
2 slices ginger
3 large eggs
1 tablespoon light soy sauce
A pinch of salt
A dash of pepper
2 tablespoons cooking oil
1 teaspoon of sesame oil
250 gm bean sprouts - heads and roots removed
Iceberg lettuce leaves
Spring onions or cilantro (coriander leaves or Chinese parsley) - chopped
250 gm crab meat
1 cup water
2 slices ginger
3 large eggs
1 tablespoon light soy sauce
A pinch of salt
A dash of pepper
2 tablespoons cooking oil
1 teaspoon of sesame oil
250 gm bean sprouts - heads and roots removed
Iceberg lettuce leaves
Spring onions or cilantro (coriander leaves or Chinese parsley) - chopped
Method
1. Soak the dried shark’s fin in cold water for 1 hour. Strain well and discard the water.
2. Boil the shark’s fin for about 30 minutes. Strain well and discard the water.
3. Heat up the oil in a pot. Add the water, the pre-soaked shark’s fin and slices of ginger. Let it simmer for 30 minutes. Strain well.
4. Add the light soy sauce, salt and pepper to the eggs and beat well.
5. Add the crabmeat and shark’s fin to the beaten eggs and mix well.
6. Heat the oil in a pan. Add the egg mixture, sesame oil and continue stirring until the egg is cooked and set.
7. Add the bean sprouts and stir for a minute. Remove from heat.
8. Dish out and serve while it is hot, using the iceberg lettuce leaves as a dish.
9. Garnish with spring onions or cilantro.
2. Boil the shark’s fin for about 30 minutes. Strain well and discard the water.
3. Heat up the oil in a pot. Add the water, the pre-soaked shark’s fin and slices of ginger. Let it simmer for 30 minutes. Strain well.
4. Add the light soy sauce, salt and pepper to the eggs and beat well.
5. Add the crabmeat and shark’s fin to the beaten eggs and mix well.
6. Heat the oil in a pan. Add the egg mixture, sesame oil and continue stirring until the egg is cooked and set.
7. Add the bean sprouts and stir for a minute. Remove from heat.
8. Dish out and serve while it is hot, using the iceberg lettuce leaves as a dish.
9. Garnish with spring onions or cilantro.
Tips
To enjoy 'shark's fin' without feeling guilty, try replacing shark's fin with rice vermicelli.
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