Fried gelatinous sharksfin with eggs

I do not eat sharkfins, neither do I use real sharksfins in any of my daily or festive cooking. Nowadays, we can purchase some gelatinous sharksfins from the supermarket frozen food department and whip up a tasty stir-fry for lunch or dinner. I love this dish cos it is simple to prepare and lovely to eat with all the different textures and flavours.

The gelatinous sharksfins has no tastes at all. It just contributes to the texture of this dish. In replacement to gelatinous sharksfin, glass noodles can also be used. Glass noodles is a transparent looking vermicelli made from green beans or mung beans. They are called “So Hoon or Tang Hoon”  in Malaysia. One dominant character you need to know about this noodle is that it absorbs a lot of liquid or gravy from your dish thus leaving the dish dry and soggy. So if you are substituting gelatinous sharksfin with glass noodles, soak the noodles in some water and add into this dish at the last minute and serve immediately.

Ingredients

3 large eggs
200 gm round cabbage – julienne
50 gm wood fungus (mok yee) – hard stem removed and julienne
1 carrot – julienne
3 cloves garlic – chopped
100 gm gelatinous sharksfin
100 gm crab meat
1 Tbsp soy sauce
olive oil
sea salt and pepper to taste

Method

1. Heat up a wok, drizzle in a generous amount of olive oil. This dish needs a little more oil.
2. Throw in the chopped garlic followed by the julienne vegetables. Stir-fry on high heat for a minute.
3. Scramble the eggs until light and foamy, slowly drizzle the egg all over the vegetables creating uneven patches of eggs.
4. Leave the egg to slightly brown and turn it over together with the vegetables. Drizzle in the soy sauce.
5. Toss in the crab meat and gelatinous sharksfin. Stir-fry a minute of 2. Add sea salt  and pepper to taste.
6. This dish has to be dry and fragrant.