Crab Roe with Shark Fin
A Korean-style braised shark fin with crab roe, featuring a golden hue, a subtly sweet and fragrant aroma, and a tender, rich, and savory finish.
Ingredients
Soaked jade shark fin (hydrated and set aside)
750 g
Crab roe
200 g
Chicken broth (for braising)
600 ml
Cooking wine (used in stages)
75 g
Fine salt (seasoning)
6 g
Sugar (seasoning)
3 g
Water starch (for thickening)
40 g
Soy sauce (seasoning and color)
25 g
MSG (seasoning)
2 g
Scallion segments (used in stages)
75 g
Ginger slices (used in stages)
15 g
Sesame oil (used in stages)
150 g
Toasted sesame seeds
15 g
Instructions
1
Steaming the Shark Fin
Place the soaked shark fin in a porcelain bowl, add clear water, then add 25 g scallion segments, 5 g ginger slices, and 25 g cooking wine. Steam over a pot until the shark fin is about 80% tender, then remove. Discard the scallion segments and ginger slices, and pour off the original liquid (do not reuse).
2
Braising the Shark Fin
Place water in a clay pot and add the shark fin. Set over the heat and add 12.5 g scallion segments, 2.5 g ginger slices, and 12.5 g cooking wine. Braise thoroughly until tender, then lift out, discard the scallion segments and ginger slices, and drain off the water.
3
Stir-frying the Crab Roe
Heat a wok over high heat, slick it with oil, then add 100 g sesame oil and heat through. Add 12.5 g scallion segments and 2.5 g ginger slices and fry until fragrant. Add the crab roe and stir-fry until red oil seeps out. Add 12.5 g cooking wine, cover the wok briefly to steam, then add the soy sauce, fine salt, and chicken broth. Remove the scallion segments and ginger slices, add the shark fin, and cook through. Add the MSG, thicken with water starch to a glossy glaze, drizzle in 50 g sesame oil, stir to combine with a ladle, then sprinkle with the toasted sesame seeds. Transfer to a serving dish and serve immediately.
