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Braised Shark's Fin with Crab


  • 80g shark's fin

  • 1tbsp cooking oil

  • 150ml chicken consomme + extra for blanching crab roe

  • 1/2tsp salt

  • Pepper

  • 1tbsp hua tiao jiu (Chinese cooking wine)

  • 1tsp cornstarch mixed with 2tsp water

  • 10g fresh crab roe

  • 5g chervil


  1. Steam shark's fin for 4hrs then soak in cold water overnight.

  2. Leave shark's fin in soaking liquid and steam for 2hrs and drain. Set aside on a serving plate.

  3. Heat some oil in a wok. Add in consomme, salt, pepper and wine. Thicken it using starch solution and pour over shark's fin.

  4. Poach crab roe in extra consomme, drain and sprinkle on top of shark's fin. Garnish with chervil.

  5. [Chicken Consomme]4 litres water, 1kg chicken, 750g lean meat, 330g Chinese (Yunnan) ham.

  6. Bring water to boil.

  7. Add in chicken, meat and ham.

  8. Simmer over low heat for 8hrs or until only 2 litres of stock is left in the pot.

  9. Strain stock and discard contents.

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