
My first experience with this dish is during my food tasting at Eastern Restaurant early this month. We have this dish called “Fu Rong Special Scramble Egg (芙蓉赛螃蟹)” which you might be interested to read more about it HERE. So after trying out this dish I am very excited to replicate it at home because I love its’ smooth and delicate texture that is great for both kids and folks.

Ingredients: (serves 2)
3 Egg Whites
1 Egg Yolk
150ml Stock
150ml Fresh Milk
8 Shrimps, shelled and deveined
4 Pieces Imitation Crabstick, cut into portion
1 Tablespoon Green Peas
1.5 Tablespoons of Oil
Some lettuce leaves

Method:
1. Bring a pot of water to boil, add in the shelled and deveined shrimps and cook it over medium heat for about 1 minute or so till the prawn turns pink and curl up. Remove and rinse them in cold water and set aside.
2. Preheat the wok with drizzle of oil then saute the crabstick and green peas for 1 minute and removed.
3. Now whisk the egg whites with a pair of chopsticks (for the 1st recipe I have actually over beat it foamy) for a few times then whisk in the fresh milk and chicken stock till well mixed.
4. Next rinse the wok and wipe it dry with kitchen paper towel and heat it up using 1½ tablespoon of oil.
5. Slowly pour in the egg whites mixture and stir using a spatula till the mixture became to bind together like a scramble egg texture. (this method with more water mixture will cause the egg to be more watery)
6. Lastly stir in the cooked shrimps, crabsticks and green peas and give it a quick stir before dishing it up and place on top of some lettuce leaves.
7. Arrange the raw egg yolk on top of the egg whites mixture and served hot.

Ingredients: (serves 2)
3 Egg Whites
1 Egg Yolk
150ml Fresh Milk
100g Salmon, cut into cubes
1.5 Tablespoons of Oil
1 Bunch of Spinach, cut into sections
1 Teaspoon of Minced Garlic
2 Slices of Ginger
1/2 Tablespoon Oil

Method:
1. Trim and cut the spinach into sections rinse it in a basin of water for at least 2 - 3 times to remove the dirt and soiled in it.
2. When done remove and drain well 5 minutes prior cooking time.
3. Preheat the wok with 1/2 tablespoon of oil; saute the minced garlic together with ginger slices till fragrant before adding it the drained spinach.
4. Give it a quick stir and continue to fry for about 1 minute or so until the leaves begin to wilt.
5. Lightly season it with some salt, remove arrange it in the middle of the serving plate.
6. Now lightly whisk the egg whites with a pair of chopsticks (do not over beat it until foamy) for a few times then slowly whisk in the fresh milk till well mixed.
6. Next rinse the wok and wipe it dry with kitchen paper towel before adding 1/2 tablespoon of oil to pan-fried the salmon cubes till slightly brown in colour, remove and set side to drain well.
8. Lastly stir in the cooked salmon cubes and give it a quick stir before dishing it up and place on top of the cooked spinach.
9. Arrange the raw egg yolk on top of the egg whites mixture and served hot.
Note:-
~ Remember not to over beat the egg whites mixture till foamy or else the scramble egg white will not form its' shape.
~ Before eating you have to mix in the raw egg yolk with the hot mixture and serve immediately.

WOW! You manage to take every steps of picture while you are cooking! This dish looks very appetizing!
ReplyDeleteKitchen Corner: SOmetime :p but have to be fast or else the food would get burnt lolz.
ReplyDelete