Recipe of Shark's Fin Soup
ChinaShark's Fin Soup is a classic Chinese delicacy known for its luxurious and delicate flavor. While traditional shark fin is controversial due to its impact on shark populations, this recipe substitutes it with a variety of seafood ingredients. The result is a rich and flavorful soup that retains the essence of the original dish without harming marine ecosystems.
Servings
4
Preparation
120 min
Cooking
min
Calories
kcal
How to Make Shark's Fin Soup
Instructions
- Soak the dried sea cucumber, scallops, and shiitake mushrooms in separate bowls of hot water for about 2 hours or until they are soft. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger slices. Sauté for a minute until fragrant.
- Add the soaked sea cucumber, scallops, and shiitake mushrooms to the pot. Stir-fry for a few minutes.
- Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat and simmer for 30 minutes.
- Add the shredded chicken, ham, and prawns to the soup. Simmer for an additional 10 minutes.
- In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Slowly pour the slurry into the soup while stirring to thicken it.
- Slowly drizzle in the beaten eggs while stirring the soup gently to create silky egg ribbons.
- Season the soup with salt, white pepper, and sesame oil. Adjust the seasoning to your taste.
- Serve hot, garnished with chopped green onions and cilantro.
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