Osmanthus Egg Shark Fin 桂花翅
One such dish created for the Dowager Empress Cixi is this masterful Osmanthus Egg Shark Fin 桂花翅, a light airy dish of delightful and delicious contrasts: osmanthus shaped yellow egg petals dispersed among tangled threads of gleaming golden shark fin, topped with a sprinkle of umami dense jinhua ham.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 17 oz imitation shark fin 仿魚翅, 500g
- 8 tbsp oil
- 1/2 cup dried scallop 乾瑤柱
- 2 oz Jinhua ham 金華火腿, 50g
- 14 oz mung bean sprouts 綠豆芽, 400g
- 3 tbsp hot water
- 1 cup chicken stock, 250 ml
- 4 egg plus 5 yolks
- 1/2 tsp salt
Instructions
- 1
Prepare the dried scallops: Soak the scallops in room temperature water to cover until rehydrated, about 30 mins. Pour out water, reserving the soaking water, and then use fingers to separate the scallop strands. Pan fry the strands over low heat until quite dry.
- 2
Prepare the Jinhua ham: Bring a small pot of water to a boil. Parboil Jinhua ham for 30 secs to remove saltiness and then steam for 20 mins. When cool enough to handle slice ham into 1/2 inch matchsticks. Separate out 1/5 of the matchsticks and mince. Pan fry all over low heat til dry.
- 3
Prepare the sprouts: Heat wok over medium heat. When hot add 1 tbsp oil then add mung bean sprouts. Give it a quick stir and then 3 tbsp hot water. Stir fry 10-20 secs more until the sprouts are limp. Pour in strainer to strain any liquid away.
- 4
Prepare the shark fin: Defrost the shark fin. Heat the wok over medium heat. When hot add 2 tbsp oil, then the shark fin. Quickly stir a few times to spread the oil. Add stock and reserved scallop soaking water. Keep stirring and flipping until the shark fins soak up liquid and become dryish. Strain away any remaining liquid.
- 5
Prepare the eggs: Whisk eggs and yolks together. Add 3/4 tsp salt. Clean wok and heat over medium heat. When hot add 3 tbsp oil. When oil is hot turn to medium low heat and add all the eggs. Stir and flip until the egg scrambles. Turn heat to low, then use the back of a ladle to press and separate the eggs to bits for about 5 mins. Try to get the egg bits as small as possible.
- 6
Final stir fry: Turn heat to high. To the eggs bits add 2 tbsp oil, then the shark fin, mung bean sprouts, dried scallops and the Jinhua ham matchsticks. Stir fry vigorously over until dry and everything is just slightly clinging to each other. Add salt to taste.
- 7
Scoop out onto serving plate and sprinkle with minced Jinhua ham. Enjoy!