Braised Shark Fin with Crab Roe

Name: Braised Shark Fin with Crab Roe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Ingredients: 600 g Soaked shark fin (preferably Luzon yellow fin); 150 g Crab roe; to taste Ginger slices; to taste Scallion segments; to taste Light soy sauce; to taste Shaoxing wine; 12.5 g Water chestnut starch (wet); to taste MSG; 250 g Clear broth (consommé); a pinch Chicken fat; to taste Pork lard

Golden Shanghai-style classic Crab Roe Braised Shark Fin, made with crab roe and shark fin as primary ingredients via steaming, stir-frying and braising. It offers a fresh, soft glutinous taste.

1h 25m

Easy

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Ingredients

Soaked shark fin (preferably Luzon yellow fin) 600 g

Crab roe 150 g

Ginger slices to taste

Scallion segments to taste

Light soy sauce to taste

Shaoxing wine to taste

Water chestnut starch (wet) 12.5 g

MSG to taste

Clear broth (consommé) 250 g

Chicken fat a pinch

Pork lard to taste

Instructions

Steam the shark fin

Place the whole shark fin in a bowl, add the wine, scallions, and ginger, and steam for about one hour. Discard the broth, remove the fin in boiling water briefly (taking care not to break up the fin), then rinse in cold water.

Stir-fry the crab roe

Heat the wok with the pork lard, scallions, and ginger, then fish out and discard the scallions and ginger. Pour in the crab roe and briefly stir-fry, immediately splashing in the wine.

Braise to absorb flavor

Add the light soy sauce, MSG, and clear broth, and bring to a rolling boil. Place the shark fin in (fin side down) and cook over gentle heat for about five minutes, then turn up to high heat while adding the wet water chestnut starch. Lift and rotate the wok a few times to prevent sticking.