Crab Roe Shark Fin
Steam the shark fins until soft, then braise them together with picked crab roe, crab meat, and salted duck egg yolks. The finished dish features a bright, gorgeous hue, with the shark fins boasting a crispy-tender texture and a rich, fragrant, glutinous crab flavor.
Ingredients
Soaked shark fin (steamed until tender)
100 g
Live crabs (steamed, meat and roe removed)
2
Cooked salted duck egg yolks (beaten loose)
2
Napa cabbage hearts (blanched and seasoned)
3
Chicken broth
200 g
Scallion white segments
5 g
Ginger slices
3 g
Chopped scallions
3 g
Fine salt
4 g
Soy sauce
5 g
MSG
1 g
White pepper
1 g
Wet cornstarch
25 g
Cooked pork lard
50 g
Instructions
1
Prepare the crabs
Wash the live crabs, tie the legs with fine hemp twine, and place them in a steamer. Steam over high heat until cooked, then remove. Use a bamboo skewer to pick out the crab roe and meat. Pour 150 g of chicken broth into a bowl, place the crab shells and bodies in the broth to rinse out the crab roe, then put the picked crab meat into the broth bowl and set aside. Beat the cooked salted duck egg yolks in a bowl until loose.
2
Steam the shark fin
Place the prepared shark fin in a bowl, add chicken broth, 2 g of fine salt, scallion white segments, and ginger slices. Steam over high heat until tender and well seasoned, then remove. Blanch the cabbage hearts and season them; set aside.
3
Braise and assemble the dish
Place a wok over high heat, add 25 g of cooked pork lard and heat until hot. Add the crab roe, crab meat, and cooked salted duck egg yolks, and pour in the steaming liquid. Add soy sauce, fine salt, and MSG. Gently shake the wok, pour in the cornstarch slurry, and push with a spoon while shaking the wok. Drizzle with cooked pork lard, transfer to a serving plate, sprinkle with white pepper, and arrange the cabbage hearts around the edge for color. Serve immediately.
