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Wednesday January 15, 2014 MYT 3:15:00 PM
Wednesday January 15, 2014 MYT 3:34:26 PM
by amy beh
1 tbsp chicken stock granules6 medium large prawns, shelled6 fresh scallops500ml fresh chicken stock60g dried vegetarian shark’s fin1 tbsp kei chiSeasoning for the stock1 tbsp abalone scallop sauce1/2 tsp salt1/8 tsp sugar1/8 tsp pepperThickening30g potato flour mixed with 2 tbsp water
Bring a pot of water to boil. Add the chicken stock granules. Blanch prawns and scallops for one to two minutes or until cooked through. Dish out and put aside.
Put chicken stock and seasoning ingredients into a pot. Simmer for four to five minutes.
Rinse vegetarian shark’s fin briefly. Soak in clear water for five minutes. Scoop out a ladleful of boiling chicken stock and steep soaked shark’s fin for five minutes.
Tags / Keywords:
Cook's Nook, scallops, vegetarian shark's fin, Chinese New Year
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