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
Instructions
- Lightly beat the eggs and add seasoning (A). Set aside.
- 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.
- 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.
- Add shark's fin and splash in Shao Hsing wine, if using. Toss well for a while. Dish up and serve with beansprouts.
