BROCADE EMBROIDERY UPON THE OCEAN SHARK FIN

BROCADE EMBROIDERY UPON THE OCEAN SHARK FIN
錦繡海上鮮 GAM SAU HOI SEUNG SIENEnough for a party of six to eight people.
Originally published here: http://atthebackofthehill.blogspot.com/2011/02/sharkfin-soup-and-san-francisco-racists.html

Half cup soaked sharkfin.
Half cup cooked crab.
Half cup peeled fresh shrimp.
Half cup chopped white-fleshed fish.
Quarter cup soaked sea cucumber, sliced.
Quarter cup bamboo shoot, sliced.
Quarter cup soaked black mushroom, sliced.
A dozen little clams, shelled (optional - I leave them out).
Three large conpoy.
One scallion, coarse cut.
A little sliced ginger.
Two to four TBS sherry.
Six cups superior stock.
Pinch of sugar.
One egg-white, beaten.

A little cornstarch water, rendered chicken fat.

Marinate the fish and shrimp in one tablespoon cornstarch whisked with one tablespoon sherry and an eggwhite for half an hour. Meanwhile steam the soaked sharkfin and conpoy until the conpoy can be pulled apart into shreds.

Heat oil, sauté scallion and ginger. Sizzle with sherry, add the stock, bring to a boil. Add the sharkfin, crab, sea -cucumber, bamboo shoots and black mushrooms, bring back to a boil, add the fish, shrimp and shredded conpoy, raise back to a boil. Stir-in a little cornstarch water to velvetize, along with the rendered chicken fat, and while stirring drizzle in the beaten egg white to form thin whisps.