Braised Shark's Fin With Seafood Treasures Recipe

Soak mushrooms

Place dried shiitake mushrooms in 2 cups of hot water and soak 20–30 minutes until softened. Reserve soaking liquid by straining through a fine sieve or coffee filter to remove grit; you should collect about 1/2–3/4 cup of mushroom-infused liquid. Slice mushrooms thinly and set aside.

Combine stocks

In a large pot, combine 6 cups chicken stock and 2 cups consommé or seafood stock. Add the reserved mushroom soaking liquid (about 1/2 cup). Bring to a gentle simmer over medium heat.

Rinse and pat seafood

Rinse shrimp, scallops, crab meat, and any optional seafood under cold water; pat dry with paper towels. If shrimp are whole, butterfly and remove tails if preferred. If using frozen seafood, ensure it is fully thawed and excess water is removed.

Prep imitation shark's fin

If using konjac or shredded imitation fin, rinse under warm water and lightly blanch in boiling water 30–60 seconds then drain. This removes packaging flavor and firms texture. If using cellophane noodles, soak until pliable and cut into 2–3 inch lengths.

Trim vegetables

Julienne bamboo shoots, slice water chestnuts, halve baby corn, and trim snow peas. Slice scallions thin on the diagonal and separate whites from greens (whites for cooking, greens for garnish).

Aromatics

Heat a wok or wide pot over medium-high heat with 1 tablespoon neutral oil (not in ingredient list; use any available). Add sliced ginger and minced garlic and stir-fry quickly until fragrant (20–30 seconds). Add the scallion whites and stir 15 seconds more.

Add broths and seasonings

Pour the simmering combined stock into the wok/pot with aromatics. Add light soy sauce, oyster sauce, Shaoxing wine, white pepper, and salt. Stir to combine and bring to a gentle simmer.

Add mushrooms and vegetables

Add sliced shiitake mushrooms, bamboo shoots, water chestnuts, baby corn, and snow peas to the simmering broth. Simmer for 4–6 minutes until vegetables are just tender-crisp.

Add imitation shark's fin

Add the blanched imitation shark's fin (konjac or noodles) to the simmering broth and stir gently to separate pieces. Simmer 2 minutes to absorb flavors.

Add delicate seafood

Gently add shrimp and scallops and simmer 2–3 minutes until shrimp turn pink and scallops become opaque. Add crab meat and shredded imitation crab sticks last, warming through gently for 1–2 minutes to avoid breaking up lump crab too much. If using fish maw or squid, add them now and simmer 1–2 minutes until just cooked.

Adjust seasoning

Taste the broth and adjust salt or soy sauce as needed. If broth tastes weak, add up to the optional 1/2 tsp chicken bouillon granules dissolved in a tablespoon of warm water.

Make cornstarch slurry

In a small bowl, whisk 3 tablespoons cornstarch into 6 tablespoons cold water until smooth. Stir the soup briskly and slowly drizzle in the slurry while stirring to avoid lumps. Bring back to a simmer and cook 1–2 minutes until the sauce is glossy and slightly thickened to a silky consistency. Use less slurry if you prefer a thinner broth.

Add egg whites

Slowly drizzle the lightly beaten egg whites into the simmering broth in a thin stream while stirring gently in one direction so egg forms ribbons. Do not over-stir; stop when egg ribbons are formed and evenly distributed. If you prefer no visible ribbons, temper the egg by stirring it into a ladle of hot broth first, then stir into the pot.

Finish with oils and garnish

Turn off heat. Stir in 1 tsp sesame oil. Sprinkle white pepper if desired. Transfer to a warmed serving bowl, garnish with chopped scallion greens and cilantro, and scatter fried shallots or crispy garlic over the top for contrast.