Shark's Fin with Bamboo Fungus
| Yield: | 1 Servings |
| Categories: | Chinese, Seafood |
| 635 | g | Dried shark's fin * |
| 12 | Bamboo fungi (all similar size, about 4 gms each) | |
| 12 | sm | Crab claws |
| 1 | c | Stock |
| 12 | Coriander sprigs (for garnish) | |
| 12 | Asparagus (all similar size, about 1.5 g each) | |
| 150 | g | Bean sprouts |
| Cooking oil | ||
| Salt | ||
| 1/4 | ts | Ginger juice |
| SHRIMP PASTE | ||
| 3/4 | c | Minced shrimp meat (approx. 1 20 g) |
| 1/2 | ts | Cornstarch |
| Salt | ||
| SIMMERING INGREDIENTS | ||
| 2 | Ginger root slices | |
| 2 | Shallots | |
| 1 | tb | Chinese yellow wine (or sherry) |
| CRAB ROE SAUCE | ||
| 150 | g | Crab roe |
| 2 | tb | Water |
| 1 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 5 | c | Stock |
| GARNISH | ||
| 1 | tb | Shredded Chinese cured ham |
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