Saturday, February 16, 2008

Moon Tei Kam Ngan (Carpetful of Gold and Silver)

Original Recipe by Amy Beh

100g presoaked shark’s fin

100g crabmeat, steamed and shredded

4 eggs

2½ tbsp oil

1½ tbsp sesame oil

1½ tbsp Shao Hsing wine (optional)

½ cup beansprouts, both ends trimmed

Seasoning (A)

½tsp salt or to taste

¼ tsp pepper

½ tsp sesame oil


300ml water

2 stalks spring onion

1 tsp chicken stock granules

3 thick slices ginger

Lightly beat the eggs and add seasoning (A). Set aside.

Combine ingredients (B) in a saucepan and bring to the boil for a minute. Add shark’s fin and boil for 2-3 minutes. Remove spring onion and ginger and drain the shark’s fin well.

Mix crabmeat with the eggs. Heat oil and sesame oil in a wok until hot, pour in egg and crabmeat mixture. Stir-fry at high heat until almost cooked.

Add shark’s fin and splash in Shao Hsing wine, if using. Toss well for a while. Dish up and serve with beansprouts.

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