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”Â 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.