Shark Fins Omelette Recipe
This Shark Fins Omelet is a delightful treat ! Try out this egg pancake with delicious shredded shark fins for your breakfast tomorrow and tell me if you've liked it ! Your suggestions for this Shark Fins Omelet are welcome !
Ingredients
| 1/2 cup shredded shark fins | ||
| Oil | 2 Tablespoon | |
| Ginger slice | 1 | |
| 2 stalks scallions, cut into 1 inch sections | ||
| Sherry | 2 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Eggs | 6 , Well beaten | |
| 1 teaspoon salt, pepper to taste | ||
| Oil | 6 Tablespoon | |
Directions
Soak the shark fins in boiling water for 4 hours.
Drain in a colander, run cold water over and soak in cold water for 2 more hours.
Wash and drain again.
Place the fins in 2 cups of water and bring to a boil, turn the heat low and simmer for 1/2 hour.
Remove the fins from the water and drain well.
Heat a pan with the oil and when it is hot add the ginger and scallions and stir once or twice.
Add the sherry, stock, shark fins, pepper and salt.
Bring to a boil and cook slowly for 3 minutes.
Drain the shark fins and discard ginger and scallions.
Add the fins to the beaten eggs and season with salt.
Reheat the pan and add 6 tablespoons oil.
Pour the egg mixture into the pan and fold over slowly, being sure to leave the inside soft and semi liquid.
Remove carefully onto a flat plate with a pancake turner.
Serve immediately.
Drain in a colander, run cold water over and soak in cold water for 2 more hours.
Wash and drain again.
Place the fins in 2 cups of water and bring to a boil, turn the heat low and simmer for 1/2 hour.
Remove the fins from the water and drain well.
Heat a pan with the oil and when it is hot add the ginger and scallions and stir once or twice.
Add the sherry, stock, shark fins, pepper and salt.
Bring to a boil and cook slowly for 3 minutes.
Drain the shark fins and discard ginger and scallions.
Add the fins to the beaten eggs and season with salt.
Reheat the pan and add 6 tablespoons oil.
Pour the egg mixture into the pan and fold over slowly, being sure to leave the inside soft and semi liquid.
Remove carefully onto a flat plate with a pancake turner.
Serve immediately.
Chef
