Shark's fin with bamboo fungus
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Shark's fin with bamboo fungus
  Chinese    Seafood  
Last updated 6/12/2012 12:51:32 AM. Recipe ID 13135. Report a problem with this recipe.
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      Title: Shark's fin with bamboo fungus
 Categories: Chinese, Seafood, Ceideburg 2
      Yield: 1 Servings
    635 g  Dried shark's fin *
     12    Bamboo fungi (all similar
           -size, about 4 gms each)
     12 sm Crab claws
      1 c  Stock
     12    Coriander sprigs (for
     12    Asparagus (all similar
           -size, about 1.5 g each)
    150 g  Bean sprouts
           Cooking oil
    1/4 ts Ginger juice

MMMMM------------------------SHRIMP PASTE-----------------------------
    3/4 c  Minced shrimp meat (approx.
           -1 20 g)
    1/2 ts Cornstarch

MMMMM-------------------SIMMERING INGREDIENTS------------------------
      2    Ginger root slices
      2    Shallots
      1 tb Chinese yellow wine (or

MMMMM-----------------------CRAB ROE SAUCE----------------------------
    150 g  Crab roe
      2 tb Water
      1 tb Cornstarch
    1/4 ts Salt
      5 c  Stock

      1 tb Shredded Chinese cured ham
  * (note: there is no suitable substitute for shark's fin)
  This is some serious food++as most of these recipes are.  They are the
  creations of one of the most intense culinary environments in the
  world and the competition is fierce.  I've never seen the Bamboo
  Fungus called for in this soup in any of the Asian markets I've been
  in and preparing a Shark's Fin is not for the impatient.
  Establishment: Bui Hang Village Restaurant (Hotel Miramar) UG/F.,
  Princess Wing, Hotel Miramar, 130 Nathan Road, Tsimshatsui, Kowloon.
  Chinese Cuisine Practical Class Platinum Award - Shark's Fin "Gossamer
  curtains veiling exquisite feminine shadows" would be a justifiably
  poetical translation for the mood-setting name of this dish. The
  bamboo fungus, a deluxe vegetarian ingredient with almost mystical
  connotations, is envisaged as a curtain of delicate fibres, through
  which the beguilingly beautiful forms of the superlative shark's fin
  can be glimpsed. Red Mayflowers (denoted by the crab roe) are
  "embroidered" on the curtains, adding a third level of appetizing
  To prepare 1. Soak, shark's fin for 4 hours in cold water, and then
  simmer over medium heat for 10 hours. 2. Clean bamboo fungi and soak
  in cold water for 3 to 4 hours. 3. Steam-clean crab claws for
  approximately 3 minutes on plate on wok stand above boiling water. 4.
  Make shrimp paste by mixing shrimp meat with cornstarch and pinch of
  To cook 1. Mix simmering ingredients with water (sufficient to cover
  fin) and bring to the boil.  Add cooled shark's fin and boil for 5
  minutes. Dram well and stuff inside bamboo fungi. 2. Arrange stuffed
  fungi on a deep plate.  Mix 1 cup of stock and 1/4 tsp of salt and
  pour over fungi. Cover and steam for 15 minutes. 3. Coat each claw
  with 10 g of shrimp paste, garish with a sprig of coriander, place in
  a deep plate, cover and steam for 3 minutes. 4. Add 1 cup oil to
  heated wok, then add asparagus and saute for 30 seconds. Drain and
  place asparagus in 3 cups of salted water and simmer until just
  cooked. Drain and refresh with cold water. 5. Stir-fry bean sprouts
  in a heated wok with 1 tbs oil, 1/2 tsp salt and ginger juice until
  half-cooked, but still crunchy. Remove from wok. 6. To make crab roe
  sauce, add water, cornstarch and salt to stock. Over a high flame,
  bring to the boil.  Add crab roe and bring to the boil again (at
  which point presentation platter should be ready for this sauce).
  To present 1. Arrange stuffed bamboo fungi like spokes of a wheel,
  pointing inwards on serving dish.  Lay asparagus and crab claws
  between them. 2. Pour freshly boiled crab roe sauce over dish.  Pile
  bean sprouts in centre, top with shredded ham.

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Recipe ID 13135 (Apr 03, 2005)

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