Asian cuisine
Easy

Scrambled Egg White With Shrimp and Scallop

Scrambled Egg White With Shrimp and Scallop
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This Scrambled Egg White With Shrimp and Scallop is an imperial dish from the Qing Dynasty made largely of eggs and milk. The dish literally means ‘better than crab‘ in Chinese.

Recipe
PRE TIME: 10 min
COOKING TIME: 10 min
TOTAL TIME: 20 min
3 SERVING
Ingredients:
  • 2 cup broccoli
  • cup shrimp
  • cup scallop
  • cup imitation crab
  • 1 egg yolk
  • 1 tsp crumbled bacon
  • ½ tsp salt
  • 1 tsp olive oil
  • 1 tbsp minced ginger
  • 1 tbsp sugar
  • 2 tbsp black vinegar
  • 1 tbsp olive oil
  • 1 cup milk
  • 2 tbsp corn starch
  • 1 tsp salt
  • 7 egg whites
Directions:
Step 1
Step 1
1
Boil the water and add broccoli with salt and olive oil. Cook for 2 minutes and set aside.
Step 2
Step 2
2
Add shrimp, scallops, and imitation crab to the boiling water. Cook for 2 minutes and set aside.
Step 3
Step 3
3
Make the sauce: mix in mashed ginger, sugar, and black vinegar.
Step 4
Step 4
4
Pour the milk in a medium bowl; add cornstarch and salt; blend well and mix with egg white; beat until mixed well.
Step 5
Step 5
5
Add olive oil to a large skillet on low-medium heat; add egg mixture and stir frequently for about 4~5 minutes.
Step 6
Step 6
6
Add shrimp, scallops, and imitation crab in the skillet; mix well and remove from the heat.
Step 7
Step 7
7
Put the broccoli in a circle on the plate and pour the egg mixture in the middle.
Step 8
Step 8
8
Add egg yolk on the top and garnish with shredded cooked bacon.
Step 9
Step 9
9
Ready to serve.
Final Notes
Final Notes
This dish was invented by palace chefs in Beijing to satisfy Empress Cixi’s crab craving. The egg white is to mimic the crabmeat while the yolk does a remarkable impression of crab roe.
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