Braised Shark's Fin Soup With Crabmeat And Crab Roe Recipe

Soak and prepare shark's fin

If using dried shark's fin, soak in cold water for 8–12 hours or per package instructions until softened. Rinse several times, trim any tough bits and shred into bite-sized pieces. If using imitation (glass noodles/agar threads), soak briefly (5–10 minutes) until pliable, then drain and cut into short strands.

Rinse seafood: pick through crabmeat to remove shells and cartilage. Pat crabmeat, shrimp and scallops dry with paper towels. Separate scallion whites and greens; julienne ginger.

In a large heavy-bottomed pot, combine chicken stock and dashi (if using) and bring to a gentle simmer over medium heat.

Add ginger and the white parts of the scallions to the stock. Let simmer gently for 8–10 minutes to infuse. Skim any foam or impurities from the surface.

Stir in light soy sauce, oyster sauce, dry sherry (or Shaoxing wine), granulated chicken bouillon (if using), 1 tsp white pepper and 1 tsp sea salt. Taste and adjust seasoning — the broth should be savory with a hint of sweetness and umami but not overly salty.

Add the prepared shark's fin (or substitute strands) to the simmering stock. Reduce heat to low and braise gently for 12–15 minutes so the fin absorbs flavor and becomes tender. Keep the pot at a low simmer — not a rolling boil — to preserve clarity.

Prepare cornstarch slurry: whisk 3 tsp cornstarch with 3 tbs cold water until smooth and lump-free.

When the shark's fin has softened, add the scallops and shrimp to the pot. Cook 2–3 minutes until shrimp turn pink and scallops are just firm.

Stir in lump crabmeat gently to warm through, taking care not to break up large lumps. Simmer 1–2 minutes just to heat.

With the soup at a gentle simmer, slowly stream in the cornstarch slurry while stirring the soup in a steady circular motion to avoid clumping. The broth should thicken slightly to a silky, coating consistency — about 1–2 minutes after adding slurry.

Reduce heat to low. Very slowly drizzle the lightly beaten egg whites into the soup in a thin steady stream while stirring gently in one direction to create delicate ribbons. Allow the egg to set about 20–30 seconds before stopping.

Stir in 1 tsp sesame oil and the crab roe. Adjust seasoning with additional white pepper or salt to taste. If the soup becomes too thick, add up to 1 cup hot stock or water to reach desired consistency.

Ladle the braised shark's fin soup into warmed bowls, ensuring each portion gets a balanced mix of shark's fin strands, crabmeat, shrimp/scallop pieces and roe.

Garnish each bowl with sliced scallion greens, cilantro leaves, a drizzle of toasted sesame oil (optional) and a sprinkle of fried shallots for texture. Serve immediately.