Shark Fins Omelette
|Shredded shark fins||1⁄2 Cup (8 tbs)|
|Scallions stalks||2 , cut into 1 inch sections|
|Chicken stock||1 Cup (16 tbs)|
|Eggs||6 , well beaten|
Soak the shark fins in boiling water for 4 hours.
Drain in a colander, run cold water over and soak in cold water for 2 more hours.
Wash and drain again.
Place the fins in 2 cups of water and bring to a boil, turn the heat low and simmer for 1/2 hour.
Remove the fins from the water and drain well.
Heat a pan with the oil and when it is hot add the ginger and scallions and stir once or twice.
Add the sherry, stock, shark fins, pepper and salt.
Bring to a boil and cook slowly for 3 minutes.
Drain the shark fins and discard ginger and scallions.
Add the fins to the beaten eggs and season with salt.
Reheat the pan and add 6 tablespoons oil.
Pour the egg mixture into the pan and fold over slowly, being sure to leave the inside soft and semi liquid.
Remove carefully onto a flat plate with a pancake turner.