Enjoy a delicious and environmentally responsible dinner for the Chinese New Year: “Imitation Shark Fin Soup.” This classic Chinese treat mimics the richness of the genuine shark fin soup, but it makes use of imitation shark fin to protect our seas.
The imitation shark fin, a sustainable substitute that is considerate to marine life, steals the show. It offers a beautiful symphony of tastes and textures when combined with the delicate crab meat. You can really taste the ocean they said.
How to Make Imitation Shark Fin Soup
3 to 4
300 g imitation shark fin
200 g frozen crab meat
2 inches ginger, sliced
6 shallots, cut into halves
1000 ml chicken broth
1 tbsp concentrated chicken stock
1 tbsp oyster sauce
4 tbsp water chestnut powder
4 tbsp water
- Thaw the imitation shark fin. Drain and set aside.
- Thaw the crab meat. Simply rinse with water. Drain and set aside.
- Heat a pot on medium. Add 2 tablespoons of cooking oil.
- Add ginger and shallots. Slowly fry them to infuse their flavour into the oil. Once the ginger and shallots are browned, remove them, leaving the oil in the pot.
- Add chicken broth. Then add chicken stock and oyster sauce. Stir to dilute them into the broth.
- Once the soup starts simmering, add crab meat and the imitation shark fin.
- Optionally, add a dash of white pepper powder.
- Once the soup starts simmering again, remove any bubbles on the surface.
- Use a whisk to easily mix the water chestnut powder with water.
- Slowly pour in the slurry and keep stirring until the soup is thickened to your liking.
- Turn the heat the low.
- Beat 2 eggs and slowly swirl the eggs into the soup turning them into beautiful egg ribbons.
- Let the egg set for a few seconds.
- Turn off the heat and gently stir-in the eggs.
- Serve when pipping hot. Add a dash of black vinegar or Shaoxing wine to elevate its flavour. Enjoy!