Recipe Ingredient
- 500g crabs
- 200g prepared sharksfin, washed and drained
- Beat lightly:
- 1 egg white
- 2 tbsp water
- 1 slice ginger
- 1 stalk spring onion
- 1 tbsp Chinese rice wine
- 1 tbsp corn oil
- 2 cups chicken stock
- Seasoning:
- 1 tsp salt
- 1/4 tsp pepper
- 1/8 tsp sugar, or to taste
- 1 tsp light soy sauce
- 1 tsp chicken stock granules
- Thickening (combine):
- 1 tbsp waterchestnut powder
- 3 tbsp water
- For serving:
- 2 tbsp black vinegar
- 1 tbsp brandy (optional)
Instructions
- Steam crabs until cooked. Extract crabmeat. Heat oil and saute ginger and spring onion until fragrant. Add wine and pour in chicken stock, and bring to a boil. Remove ginger and spring onion.
- Add sharksfin and seasoning, and bring to a boil. Add crabmeat and mix well. When soup comes to a boil, add thickening. Lastly, stir in whisked egg white. Dish out and serve with black vinegar and brandy.
