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Shark's Fin Omelette Recipe
|Sharks fin||1 Pound (Bought Already Prepared)|
|Hot chicken stock||1 Cup (16 tbs)|
|Bean sprouts||3 Tablespoon|
|Peanut oil||1 Tablespoon|
|Pepper||1 Pinch (Tiny Pinch)|
Serving size: Complete recipe
Calories 1037 Calories from Fat 478
% Daily Value*
Total Fat 53 g82.1%
Saturated Fat 12.2 g60.9%
Trans Fat 0 g
Cholesterol 873 mg
Sodium 1175.8 mg49%
Total Carbohydrates 12 g4.1%
Dietary Fiber 0.83 g3.3%
Sugars 6.8 g
Protein 121 g243%
Vitamin A 36.1% Vitamin C 10.7%
Calcium 24.7% Iron 41.5%
*Based on a 2000 Calorie diet
Next day drain and wash thoroughly.
Cover with stock and let simmer for 3-4 hours.
Drain and shred it.
Meanwhile pick over, wash and rinse the bean sprouts.
To make the omelet, beat the eggs together just enough to blend them.
Heat 1 1/2 tablespoons peanut oil.
Very gently cook shark fin, without colouring, for 1 minute.
Add bean sprouts, cook for 1/2 minute.
To eggs work in the salt, pepper and 1/2 coffee spoon peanut oil.
Pour over shark's fin mixture.
Toss and turn mixture not allowing to colour.
When just ready to come together, form into an oval cushion shape and turn on to a warm serving dish.
The Chinese omelet is a mixture of ingredients held together with the beaten egg.
It should be succulent, moist but not 'runny' inside, and never firm.