Shark's Fin Omelette
|Sharks fin||1 Pound (Bought Already Prepared)|
|Hot chicken stock||1 Cup (16 tbs)|
|Bean sprouts||3 Tablespoon|
|Peanut oil||1 Tablespoon|
|Pepper||1 Pinch (Tiny Pinch)|
Well cover the shark's fin with cold water and leave to soak all night.
Next day drain and wash thoroughly.
Cover with stock and let simmer for 3-4 hours.
Drain and shred it.
Meanwhile pick over, wash and rinse the bean sprouts.
To make the omelet, beat the eggs together just enough to blend them.
Heat 1 1/2 tablespoons peanut oil.
Very gently cook shark fin, without colouring, for 1 minute.
Add bean sprouts, cook for 1/2 minute.
To eggs work in the salt, pepper and 1/2 coffee spoon peanut oil.
Pour over shark's fin mixture.
Toss and turn mixture not allowing to colour.
When just ready to come together, form into an oval cushion shape and turn on to a warm serving dish.
The Chinese omelet is a mixture of ingredients held together with the beaten egg.
It should be succulent, moist but not 'runny' inside, and never firm.