Shark Fin Soup with Crab Meat

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Shark Fin Soup with Crab Meat
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A delicacy usually served at special occasions such as weddings and banquets including Chinese New Year.

The chicken broth is the key ingredient to this special dish.

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More Photo(s)
Close Up of Shark Fin
Crab Pincers used for Shark Fin Soup
Close View of Shark Fin Soup with Crab Meat
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Ingredient and Portion
1 packet frozen quality Shark Fins (soaked for an hour in cold water and drained)
2 tablespoons of Sesame Oil
1 tablespoon of Chinese cooking wine Hua Tiao Chiew
Concentrated home made chicken broth
1 tablespoon Superior Light Soy Sauce
Six pices of Crab Pincers
2 tablespoon of Potato Starch (add a little water and mixed well)
Salt and Pepper to taste
Method
Steam the crab pincers until all the shells turned orangy red. Leave it to cool.
Break the shell and extract the crab meat and set aside.
Add about three rice bowls of concentrated chicken broth into a pot together with shark fin.
Bring to boil.
Reduce heat and simmer for about 10 minutes.
Add the crab meat and soy sauce and another one and half rice bowls of concentrated chicken broth and potato starch mixture.
Bring to boil and stirring occasionally.
Reduce heat and simmer for another 5 minutes.
Serve with black vinegar or brandy if desired.
Tips
Do not add too much water to the broth. The chicken broth has to be concentrated to blend with the ingredients.
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