Yield: 4 servings
|5 \N||Egg whites|
|½ teaspoon||Salt; or to taste|
|¾ cup||Milk; cold|
|½ pounds||Fresh crabmeat; cleaned|
|¼ cup||Peanut oil|
|\N \N||=== SAUCE ===|
|1 teaspoon||Sesame oil|
|1 teaspoon||Soy sauce; light|
|1 pinch||White pepper; or to taste|
|\N \N||=== GARNISH ===|
|1 tablespoon||Virginia ham or Italian ham slivers|
|1 tablespoon||Chinese parsley; chopped|
Whip the egg whites by hand until they are frothy. Add the salt. Blend the milk and cornstarch together and combine with the crabmeat. Gently fold in the egg whites. Heat the oil in a non-stick 12-inch frying pan to normal scrambled-egg cooking temperature. Pour in the crab and egg mixture and cook over a medium flame, stirring gently until the mixture sets up. Add the sauce ingredients as the dish comes to completion. Do not brown. Put on a serving platter and add the garnishes.
Comments: I cannot tell you enough about the glories of Hong Kong. On my first visit a few years ago I wandered into the Jade Palace Restaurant at the Star Ferry Dock Terminal. I could not imagine what they could do with fried milk and crab, so I ordered the dish. This is as close as I can come to this great delicacy, and my rendition is pretty close. You will enjoy this.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-17-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.