Saturday, 30 March 2013
150g Shark's fins
1tin Crab meat
3 dried scallops
1 tbsp oil
3 slices ginger
1 tbsp chinese cooking wine
1 liter chicken stock
1 tbsp salt
1 tbsp sesame oil
4 tbsp cornflour, mixed with 1/2 cup water
1 egg, beaten
1. Heat up oil, saute ginger till fragrant, add shark's fins and mix well.
Sprinkle wine and add chicken stock.
2. Bring to boil and leave to simmer for 5 min. dish and drain. Discard ginger slices.
3. Pour stock into wok and bring to boil, add all the ingredients and bring to boil for 2 min.
4. Last thicken with cornflour water, egg and serve.