Recipes

Published: Wednesday January 15, 2014 MYT 3:15:00 PM
Updated: Wednesday January 15, 2014 MYT 3:34:26 PM

Scallop And Shark's Fin Delight

Ingredients

  • 1 tbsp chicken stock granules
    6 medium large prawns, shelled
    6 fresh scallops
    500ml fresh chicken stock
    60g dried vegetarian shark’s fin
    1 tbsp kei chi

    Seasoning for the stock
    1 tbsp abalone scallop sauce
    1/2 tsp salt
    1/8 tsp sugar
    1/8 tsp pepper

    Thickening
    30g potato flour mixed with 2 tbsp water

Method

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.

Reheat the stock and adjust with thickening. Add kei chi and shark’s fin. Stir to mix. Add prawns and scallops. Dish out and serve immediately.

Tags / Keywords: Cook's Nook, scallops, vegetarian shark's fin, Chinese New Year

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