Ingredients:
300g shark's fins
100g crab meat
40g char shao(strip)
40g bamboo shoot (from can 'maylin' brand) - strip
10g spring onion - garnish
250g eggs (5 eggs)
Seasoning: for eggs mixture
1/2 tsp salt
1/2 tsp light soya sauce
1/4 tsp pepper
1 tsp sesame oil
Seasoning:
3 tbsp of chicken stock (1/4 of knorr chicken stock mixed with water)
1/4 tsp of salt
1/2 tsp of sugar
2 tsp of cornflour
1/2 tsp of sesame oil
Method:
1. Dry sharkfin must use warm water to soak for 6 hrs, after that use 200ml of boiling water or chicken stock, add 1/2 tsp of wine, 1 stalk of spring onion (cut into 2), 2 slices of ginger to cook for 3 mins. (This is to remove the fishy smell and give it a bit of fragrant.) - once boiled, drain dry and set aside.
2. Break 5 pieces of eggs into a bowl, add salt, light soya sauce, pepper, sesame oil, beat them well, then put in crab meat and char siew then set aside.
3. Take water from cooked sharkfin,then put into a pot, add bamboo shoot to cook until boil, this is to get rid of the bamboo shoot water content. - once boiled, drain dry and set aside.
4. Use 3tbsp of sharkfin water to mix with chicken cube, add salt, sugar, cornflour, sesame oil, mix well, set aside.
5. Put drain dry sharkfin into the egg mixture.
6. Put 2 tbsp of oil in the wok, once the oil is hot, put in the egg mixture, then stir fry while fire is hot. Add oil as and when necessary, so tat it will not stick the wok, fry until slightly stick wok, put in seasoning & stir fry, when it slightly dry, add 1 tsp of chinese wine, then stir fry a while off-fire. When you flip over, there is no burn skin, all yellow color, dish up and put into a bowl.
7. When serving, over turn the bowl and put into a serving plate.
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