• California Healthy Handrolls
• Milan Style Prawn Salad
• Fuji Apple Fish
• Nonya Style Pineapple Prawns
• Japanese Yakitoro (Tuna)
• Italian Vinaigrette Salad
• Shark's Fin soup with Bamboo Fungus and Crabmeat
• Chinese Style Chicken Tortillas

Ingredients:

1 ltr - Soup Stock
40 g - Condensed Scallop Soup
200 g - Crabmeat
100 g - Vermicelli "Shark's Fin"
100 g - Golden Mushroom
20 g - Shiitake Mushroom Julienne
50 g - Bamboo Fungus

Marinade:

For taste - Pepper
1 tsp - Sugar
1 tsp - Salt
For taste - Chinese Cooking Wine
For taste - Sesame Oil
50 g - Starch
50 g - Water
2 - Eggs

Sauce:

Not Applicable

Method :

1. Bring the soup stock and condensed scallop soup to a boil, then add in crabmeat, shark's fin, golden mushroom, shiitake mushroom and bamboo fungus. Add in seasoning, cook for a while.
2. Mix the starch with water, and slowly pour in to thicken the soup.
3. Beat the egg, and then pour into the soup. Mix well and serve.

Note: The soup burns easily during the thickening process