Usually when Chinese New Year is round the corner, I'll be busy baking and Kueh Lapis will be one of them. This will result in excessive quantity of Egg whites. Instead of baking other cakes, macaron or cookies, I would rather cook is into a hearty dish ~ 赛螃蟹 which is a signature dish in Prima Tower Revolving Restaurant. It took me several tries before I could figure out what's the ingredients in this dish. This is the best that I could gather.
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Here's a quick recipe:
Lightly beat the egg and add all the above ingredients together and set aside
Here's a quick recipe:
· 400g egg white
· 1 tbsp Finely chopped ginger
· 1/2 tsp salt
· 1 tsp sugar
· 150ml chicken stock
· 4 large pieces scallop (steamed until cooked and shredded)
· 1 large piece Conpoy (soaked until soften, steamed for 10 minutes and shredded)
· 50g Red Grouper (cubed)
· 1 tsp Corn Starch
· 1 tbsp Good Quality Shao Xing Wine
Marinated the fish with the above seasoning
· 150ml Cooking Oil
· One Egg yolk
· Balsamic vinegar or Yong Chun Black Vinegar
Heat oil and deep fry the fish till almost cooked
Pour in the egg white and cook for 20 to 30 sec (depending how hot is your frying pan) , or until almost cooked (If dish is getting to dry, add more chicken stock)
Garnish with egg yolk and serve immediately