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

  • 500g crabs
  • 200g prepared sharksfin, washed and drained
  • Beat lightly:
  • 1 egg white
  • 2 tbsp water
  • 1 slice ginger
  • 1 stalk spring onion
  • 1 tbsp Chinese rice wine
  • 1 tbsp corn oil
  • 2 cups chicken stock
  • Seasoning:
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp sugar, or to taste
  • 1 tsp light soy sauce
  • 1 tsp chicken stock granules
  • Thickening (combine):
  • 1 tbsp waterchestnut powder
  • 3 tbsp water
  • For serving:
  • 2 tbsp black vinegar
  • 1 tbsp brandy (optional)

Instructions

  1. Steam crabs until cooked. Extract crabmeat. Heat oil and saute ginger and spring onion until fragrant. Add wine and pour in chicken stock, and bring to a boil. Remove ginger and spring onion.
  2. Add sharksfin and seasoning, and bring to a boil. Add crabmeat and mix well. When soup comes to a boil, add thickening. Lastly, stir in whisked egg white. Dish out and serve with black vinegar and brandy.

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