• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 100g presoaked shark's fin
  • 100g crabmeat, steamed and shredded
  • 4 eggs
  • 2½ tbsp oil
  • 1½ tbsp sesame oil
  • 1½ tbsp Shao Hsing wine (optional)
  • ½ cup beansprouts, both ends trimmed
  • Seasoning (A)
  • ½tsp salt or to taste
  • ¼ tsp pepper
  • ½ tsp sesame oil
  • (B)
  • 300ml water
  • 2 stalks spring onion
  • 1 tsp chicken stock granules
  • 3 thick slices ginger


  1. Lightly beat the eggs and add seasoning (A). Set aside.
  2. Combine ingredients (B) in a saucepan and bring to the boil for a minute. Add shark's fin and boil for 2-3 minutes. Remove spring onion and ginger and drain the shark's fin well.
  3. Mix crabmeat with the eggs. Heat oil and sesame oil in a wok until hot, pour in egg and crabmeat mixture. Stir-fry at high heat until almost cooked.
  4. Add shark's fin and splash in Shao Hsing wine, if using. Toss well for a while. Dish up and serve with beansprouts.

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