Gong Xi Fa Cai! It has been a long while since my last update on my blog. Life has been good, albeit hectic. This blog entry would be my very first for year 2014 and today marks the 11th day of lunar new year. Hence, I take this opportunity to share with everyone who has been asking for stir fry shark fin omelette recipe.
Ingredients (for 4 servings)
- dried sharkfin in whole (the amount is based on individual's preference)
- julienned carrot and cabbage
- bean sprout (tail and shoot removed)
- diced char siew
- 3 slices ginger
- finely chopped ginger, less than a thumb size
- chopped spring onion
- frozen crab claw meat (available in supermarkets)
- 5 chicken eggs, beaten
Seasonings
- shao xing wine
- light soy sauce, 1 tablespoon
- oyster sauce, 1 tablespoon
- cooking oil, 3 tablespoons
- dark vinegar
Steps:
- Boil dried shark fin with 3 slices of ginger in a pot, covered with water, for 2 hours in medium heat. After that, off the fire and let it soaks in hot water while preparing the rest of the ingredients.
- Drain the shark fin in a strainer and let it cools. Break the shark fin into smaller strips using hands.
- Heat up a wok, add in the cooking oil, add finely chopped ginger, stir fry in high heat.
- Add in char siew, fry a little while to bring out the fragrant, follow by adding in julienned carrot and cabbage. Fry and mix well.
- Add in shark fin and crab meat, use the wok turner to further break the crab meat and shark fin into smaller pieces.
- Add in beaten eggs, and stir fry quickly. Scrap the wok with the wok turner frequently to avoid charring at the bottom. Stir fry the ingredients until it looks dry.
- Add all the seasoning except black vinegar.
- Lastly, throw in the bean sprouts and quickly stir fry for another minute.
- Off the fire, add the chopped spring onion and mix well. The dish is now ready to be served.
- Garnish the dish with some lettuce.
- The shark fin omelette is best served hot with a sprinkle of black vinegar.
Due to growing awareness in preserving marine ecosystem, you can easily substitute the shark fin with imitation shark fin which is widely available in supermarkets. This dish calls for simple ingredients other than the shark fin, which I try not to consume in the movement to support 'ban shark fin dishes' campaign. I prepared this dish using some dried shark fin which I stumbled upon, while spring cleaning my kitchen cabinet.
This dish is easy to prepare and fast to cook. My family definitely gives 2 thumbs up for this. I hope you enjoy the recipe and this dish as well.
Bon Appétit!
