Shark Fin Soup

Shark Fin Soup

Beware animal lover, you might not have the stomach for this..

I have been contemplating for awhile now, about posting this dish. One I don’t want to offend anymore by writing this, but I feel that this is our way of life for thousand years. For Chinese’s culture shark fin is a delicacy that can only be indulge in on special occasions such as wedding, birthday, and New Year day. Often at wedding it would be served before the main entrée arrive. It is often the representation for all the dishes to serve after it, for it will be judge on how good the banquet is by the quality of the shark fin soup. The thickness, the flavor and the more shark fin the better. And so is the price tag. It also the most anticipated soup by almost everyone whom enjoyed it. Of courses, there would always accompany with whisper that it good for the women skin and good for the men strength. Then in Asian culture that are many things that does this!

With so much going on today on how the shark fin are obtained. I will make a note to try the imitation version. From what I heard that it is as good, but first I must find a place where they sell it online.

Ingredients:

1 Package of ready prepared dry shark fin (soak for an 1 hours in cold water)
1 Tbsp of minced ginger
1 Tbsp of scallion
1 Tbsp of sesame oil
¼ Cup of corn starch
¼ Cup of cold water
1 Cup of crab meat
8 Cup of chicken broth (cooked chicken overnight for the broth or use can version)
2 Tbsp of rice wine

Topping sauce:

White pepper to taste
2 Tbsp Cup red vinegar,
1 Tbsp cognac
1/8 Cup soy sauce

Methods:

1. In a hot wok put the sesame oil, minced ginger and scallion and cook until slightly golden.
2. Add the chicken broth and bring go boil.
3. Add the shark fin and crab meat. Cook for 10 minutes.
4. At the last 3 minutes stir the corn starch into the water and pour into the hot soup.
5. Stir until the soup until thicken for at least the remaining 3 to 5 minutes.
6. Remove and drizzle some of the red vinegar sauce with some white pepper and serve.