Monday, 2 June 2008

Sharksfin with Crab Roes

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

300ml superior stock*
40g crab meat
20g crab roes
40g soaked sharksfins

Superior Stock* Ingredients:
50g Chinese ham (diced)
1/2 mother hen
6 chicken feet (deepfried)
2 tbsps dried longan
1 tbsp pepper corns
2.5 L water

1 tbsp Shao Xing wine/ Chinese cooking wine

Thickening: (mix well)
1 tbsp potato starch (tang min fan)
1 1/2 tbsps water

1. Boil superior stock. Simmer over low heat for 2 hours.
2. Scoop 300ml superior stock for 1 bowl of sharksfin.
3. Place crab roes in a little bowl. Steam over high heat till cooked. Diced and keep aside.
4. Bring (2) to a boil. Add in crab meat and sharksfin. When it boils, sprinkle wine and add in thickening. Transfer into a bowl. Serve hot.

Remarks: Potato starch helps to maintain the soup’s consistency.

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