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.