Sharks Fin Soup With Black Fungus |
Ingredients
- Shark fin: 50 gms
- Potatoes peeled & chopped: 2 nos
- Water to soak Black Mushrooms: 1 bowl
- Dried Lotus stem sliced: 30 gms
- Chinese Black Fungus [ Mushroom]: 2 Pcs
- Black Vinegar: 1 tsp
- Sesame oil: 2 tsp
- Soya sauce light: 2tsp
- Shaoxing wine: ½ cup
- Shark tail fin meat boiled and shredded: 30 gms
- Crab meat: 1tbsp
- Seafood stock: 500 ml
- Corn starch: 1tbsp
- Cilantro Leaves: 1 Small bunch
- Fresh lemon: 1 wedge
Method
- Soak lotus stem and Black mushroom in water for almost one hour. Keep peeled and chopped potatoes in water.
- Keep a wok on low fire add sesame oil, sauté lotus stem, potatoes and tail meat
- Add all other ingredients except the shark fin to the wok add seafood stock. Once the soup has boiled add black mushrooms and reduce the flame to medium.
- Then add sharks fin rays to the soup, add a twist of Lemon juice, thicken with
Corn starch. Garnish with cilantro Leaves, serve in individual bowls.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
