CRAB MEAT CLUTCHED SHARK FIN
蟹肉把翅 HAI YIUK PA CHI
Enough for a party of four to six people.
Originally published here: http://atthebackofthehill.blogspot.com/2011/02/sharkfin-soup-and-san-francisco-racists.html
One cup soaked shark fin.
Half cup crab meat.
Quarter cup sherry.
Two slices ginger.
Two TBS oil.
One TBS soy sauce.
Six cups superior stock.
Pinch of sugar.
Pinch of ground white pepper.
A little cornstarch water, rendered chicken fat.
Simmer shark fin in two cups stock with one scallion and one slice ginger for an hour. Drain, discard liquid, ginger, scallion.
Heat the oil at the bottom of a soup pot, sauté the remaining scallion and ginger a few seconds, enough to temper the oil, then remove. Add the crab meat, stir around briefly, sizzle with sherry.
Pour in the remaining four cups of stock, soy sauce, sugar, pepper. Bring to a boil, add the shark fin, turn low and simmer for about ten minutes.
Thicken with a little cornstarch water, add a little chicken fat for glossiness and flavour.
Note: this soup can be frozen with little loss of quality. But there probably won't be any left, even if there's only two of you at the table.