Braised Shark's Fin Soup With Crab Meat Recipe

If using dried agar-agar threads, soak them in warm water for 15–20 minutes until soft. If using cellophane noodles, soak according to package instructions until pliable, then drain and cut into 2–3 inch lengths. Pick through crab meat to remove any shell pieces; set aside refrigerated. Separate scallion whites and greens; thinly slice both. Rehydrate and slice shiitake if needed. Shred bamboo shoots if not pre-shredded.

Whisk egg whites lightly in a small bowl and set aside. Make a cornstarch slurry by whisking cornstarch with cold water until smooth; keep at room temperature.

Aromatics and simmer

In a large heavy-bottomed pot (6–8 quart), add 1 tbs neutral oil and heat over medium. Add sliced ginger, minced garlic and the white parts of the scallions; sauté for 30–45 seconds until fragrant but not browned. Add ground pork (if using) and stir-fry until just cooked through, breaking up with a spoon, about 3–4 minutes.

Pour in the chicken stock and dashi. Bring the mixture to a gentle simmer, skimming any foam or scum from the surface. Add dry sherry (or Shaoxing wine), light soy sauce, oyster sauce, bouillon (if using), white pepper, sugar and 1 tsp salt. Reduce heat to low and simmer gently for 15 minutes to meld flavors.

Add the shredded bamboo shoots, sliced shiitake mushrooms and softened agar-agar threads (or drained cellophane noodles) to the simmering broth. Stir and simmer for 5 minutes so the ingredients are heated through.

If using raw shrimp, add now and cook until just opaque (2–3 minutes). If pre-cooked, add to warm through. Gently fold in the lump crab meat, taking care not to break up large lumps—reserve a few small lumps for final garnish if desired.

Give the cornstarch slurry a quick re-stir (it may settle). With the soup at a gentle simmer (not a rolling boil), slowly stream in the cornstarch slurry while stirring the soup in a circular motion to avoid lumps. Add just enough slurry until the broth reaches a slightly viscous, silky consistency (you may not need all of it; expect to use about 2–3 tbs).

Reduce heat to low. Stir the lightly whisked egg whites again, then slowly drizzle the egg whites into the soup in a thin stream while stirring gently in one direction to create fine ribbons (egg drop). Let the egg set for 15–20 seconds; do not over-stir.

Adjust seasoning with additional salt, white pepper and a few drops of sesame oil to taste. If the soup is too thick, add up to 1/2 cup hot stock or water to loosen to desired consistency.

Ladle the soup into warmed bowls. Garnish each bowl with reserved crab meat lumps, a sprinkle of scallion greens, a few pieces of julienned red bell pepper for color and a light dusting of white pepper. Finish with cilantro if using and a final tiny drizzle of sesame oil.

Serve immediately while hot. This recipe yields 6 servings.