Original Recipe by Amy Beh
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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
(B)
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.
