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Shark's Fin With Bamboo Fungus

Shark's Fin With Bamboo Fungus comes together with Dried Shark S Fin and Bamboo Fungi All Similar. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 635 g
• 12

Method (preview)

1. 1

   Size, about 4 gms each)

2. 2

   12 sm Crab claws 1 c Stock 12 Coriander sprigs (for -garnish)

3. 3

   Size, about 1.5 g each)

4. 4

   SHRIMP PASTE-------------------------------- 3/4 c Minced shrimp meat (approx.

5. 5

   GARNISH---------------------------------- 1 tb Shredded Chinese cured ham (note: there is no suitable substitute for shark's fin)

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   Establishment: Bui Hang Village Restaurant (Hotel Miramar) UG/F.,

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   Princess Wing, Hotel Miramar, 130 Nathan Road, Tsimshatsui, Kowloon.

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   "embroidered" on the curtains, adding a third level of appetizing connotations.

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   To prepare 1.

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    Soak, shark's fin for 4 hours in cold water, and then simmer over medium heat for 10 hours.

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    Steam-clean crab claws for approximately 3 minutes on plate on wok stand above boiling water.

12. 12

    Make shrimp paste by mixing shrimp meat with cornstarch and pinch of salt.

13. 13

    To present 1.

14. 14

    Arrange stuffed bamboo fungi like spokes of a wheel, pointing inwards on serving dish.

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    Lay asparagus and crab claws between them.

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    Pour freshly boiled crab roe sauce over dish.

17. 17

    Pile bean sprouts in centre, top with shredded ham.

18. 18

    From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong

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    Kong Tourist Association, 1986.

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    Posted by Stephen Ceideberg; October 26 1992.