"Shark fin" Soup or Imitation Shark Fin Soup
INGREDIENTS- 2 eggs (alternate: roe of 4 female crabs)
- 3 tbsp water
- 1 litre good chicken stock
- 1 tbsp soya sauce
- salt & pepper & sugar to taste
- 1 tsp sesame oil
- 4 tbsp cornflour
- 5 tbsp water
- 1 tbsp peanut oil
- 1 slice ginger (smashed & chopped)
- 1 packet cellophane noodles (alternate: 1 packet fully prepared shark fin)
- 100g cooked chicken breasts (finely shredded)
- 175g crabmeat
Although it is possible to use real shark fins in this recipe, I have opt for something more environmentally
friendly which is the usage of cellophane noodles (bean threads, bean thread noodles, glass noodles) to replace
the meat.
If you still wish to use shark fin, subsitute the packet of cellophane noodles for 1 packet of fully
prepared shark fin which is soaked in warm water for 20 to 1 hour, then drained, leaving you with 2 cups.
- In a large bowl, beat 2 eggs and 3 tbsp water
- If using crab roe, mash the roe then beat in 1 egg, adding 3 tbsp water
- Set aside
- Combine the stock with soya sauce, salt & pepper, sugar and sesame oil and keep aside
- Mix the cornflour with 5 tbsp of water (for thickening of soup)
- Heat oil in pan and stir-fry ginger for 1 min
- Add the cellophane noodle (or shark fin)
- Pour in stock mixture and a little extra water and boil for 5 mins (30 mins for shark fin)
- Add in chicken and crabmeat
- Slowly stir in cornflou mixture and allow to thicken
- Remove pan from heat, stir in egg mixture
- Return to stove and reheat, stirring all the time till just beginning to boil
- Pour in bowl and serve immediately
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