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Sharks Fin Soup

Flavors.of.Asia's picture
Ingredients
  Dried shark fins 3⁄4 Pound
  Oil 1 Tablespoon
  Sliced ginger 2 Tablespoon
  Sliced scallions 1⁄4 Cup (4 tbs)
  Sherry 1 Tablespoon
  Chicken broth 3 Quart
  Cornstarch 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Soy sauce 1 Teaspoon
  Accent 1⁄2 Teaspoon
  Crab meat 1⁄2 Pound
Directions

Wash the sharks' fins and cover with cold water.
Drain, cover with fresh water, and boil 3 hours.
Drain, add fresh water, and boil again for 3 hours.
Drain and let dry.
Heat the oil in a saucepan; saute the ginger and scallions for 3 minutes.
Add the sherry, 1 quart chicken broth, and the sharks fins.
Cook over high heat 10 minutes.
Drain, if any liquid remains, but most of it should have been absorbed.
Add the remaining broth; bring to a boil.
Mix together the cornstarch, water, soy sauce, and Ac'cent.
Stir into the soup, then add the crab meat.
Heat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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