1In a large pot add broth, salt, sugar, white pepper and ginger and bring to a boil.
2Reduce the heat to a simmer for 15 minutes.
3Remove the chuck of gingers.
4Add the shark fin and return back to a simmer. When the shark fin pieces are tender add in the crab meat and prawns. Bring to a boil and add soy sauce.
5Stir some cornstarch to thick the soup.
6Turn off the heat and stir in the beaten egg and green onion.