Shanghai Stir Fry Egg Whites (Sai Pang Xie) 上海赛螃蟹

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Instructions

 

Prepare ingredients:

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  Prepare all ingredients needed to make the dish.

Prepare the Garnish:

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  Soak dried scallop in water. When rehydrated, shred into thin pieces and set aside. Divide into two portions, the smaller portions for garnishing.
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  In a small saucepan, heat up a little oil. Saute a small portion of dried scallop till fragrant and turns golden brown. Remove from pan and set aside.
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  Cut broccoli into florets and cut stalk into slices. Heat a pot of boiling water. Add in a pinch of salt. Cook broccoli for 2 minutes. Then scoop and place into iced water for 5 seconds just to stop them from cooking.
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  Then arranged the blanched broccoli in a ring on a plate, with broccoli stalk slices in the middle. Set aside.

Prepare Ingredients For Fried Egg Whites:

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  In a measuring cup, mix together milk, sugar, ground white pepper, salt and cornflour till well incorporated. Then set aside.
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  Separate 6 egg whites into a mixing bowl. Retain 1 egg yolk for garnish. Briefly whisk egg whites. While mixing, gradually pour in the milk mixture. Whisk for 1 minute. Add in the portion of dried scallop strips.

Stir Fry Egg Whites:

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  First, heat up ⅓ cup of oil in a non-stick wok over medium heat. When oil is heated up, reduce heat to very low. Then gently pour the egg white mixture into the middle of the wok.
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  Lightly push the mixture forward with a wok ladle. A gentle scraping of cooked curds to one side allows cloud like curds to form. You’ll see the egg whites slowly cooked and come together. Fry until almost done (about 30 seconds). Make sure it is soft and moist. Turn off the heat to maintain the soft cooked stage. And we are done!
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  Place the soft egg whites in the middle of the broccoli ring, add prepared egg yolk in the centre and sprinkle fried dried scallop over the top.
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  This elegant dish is usually served drizzled with aromatic black or red vinegar over it. It can be eaten as is or with steamed rice. Do give it a try and Enjoy!