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Shark's Fin with Crab Roe

Fish and Seafood

Shark's Fin with Crab Roe
6 ounces dried shark's fin
1 Tablespoon Chinese rice wine
2 slices fresh ginger, minced and mixed with two tablespoons of hot water
1/4 cup crab roe, blanched in boiling water for half minute, then drained
2 cups superior chicken stock
1/4 teaspoon bouillon powder
1 Tablespoon cornstarch mixed with one tablespoon of cold water
dash ground white pepper
1. Steam shark's fin, wine, fresh ginger water, and one cup of water in a bowl set over boiling water for forty minutes. Remove and cool, then separate the needles, and set aside.
2. Un-clump the roe by pulling it apart into small batches,. Set it aside.
3. Heat superior stock, in a heat-proof crock and add the bouillon powder. Add the cornstarch water and the ground pepper, and as it starts to thicken, add shark's fin needles and the crab roe, Do not stir, simply serve some needles and roe and liquid to each person.

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