It has been such a long time that i have attended a chinese wedding dinner - an eight course one. The most memorable will be this first dish which was supposed to be an appetizer - The Four Seasons. It was the most welcome platter cos, malaysian guests were noted for never being on-time, so can you imagine how hungry everyone must be. There were four types severed on a lovely garnished huge plate and i did not really cared which represented which season but this omelette was more often than not, will be one of them but it was cooked with Shark Fins. Here, i have fried my omelette with bean sprouts instead - not because i am turning 'green' cos i don't have Shark Fins - who has???
Ingredients:
1 cup crab meat - mix with 1 tbsp shaoxing wine and steam for 3 minutes.
1 cup bean sprouts - heads and tails removed
3 large eggs
salt and pepper to taste
oil for frying
chopped spring onions/cilantro for garnishing
Iceberg lettuce (optional)
Method:
Beat eggs with salt and pepper.
Add in the crab meat and bean sprouts.
Heat up oil and when oil is shimmering, add in the egg mixture and stir. Continue to stir until egg is cooked and set.
Dish out and serve hot.
Serves
Looks like a 1-2-3 dish and not a lot of ingredients involved which makes it even less complicated to make. I get my frozen real crab meat from the Asian market here that comes from Thailand. It is very good with big chucks of meat.
ReplyDeleteHi, Lily, thanks for this lovely recipe...It's not only simple, but looks so delicious, affordable for people like me who love shark fin and can't afford the real thing...:-)...
ReplyDeleteThis is very beautiful, Lily. It is a lovely recipe. Thank you for sharing it with us. Have a great day.
ReplyDeletethat vegetable could save a lot of doctors fee.
ReplyDeleteare you open for exchange link?
Lily,
ReplyDeleteI didn't even realize it was shark fin until u mention it. And the crabmeat too. Whenever I bite into this first course in a wedding banquet, I can only guess the main ingredient is egg.
Good idea to replace shark fin with bean sprout. The texture & color is almost the same (stringy & translucent). Of course the taste is different but shark is getting extinct due to human overfishing.
Great idea & simple to prep.
Redyoyo
hey lily
ReplyDeleteit reminds me of part of the offering of the cold platter at a Chinese banquet . Have you tried adding some cut up dangmyuen to mimic the sharksfin?
3ht
Thank you Lily for posting this up. This is one of my favourites when I was a kid. Now overseas, I have no idea how to make them. Will try them soon.
ReplyDelete