Crab Roe Egg White Shrimp
A dish of deep-fried river prawns topped with fluffy stir-fried egg whites and finished with a sauce of crab meat and crab roe.
Ingredients
mantis shrimp (washed and marinated with salt, cooking wine, and dark soy sauce)
8
crab roe
to taste
minced ginger
to taste
crab meat
to taste
egg white (mixed with salt)
to taste
parsley
to taste
sugar
to taste
salt
to taste
cooking wine
to taste
dark soy sauce
to taste
Instructions
1
Step 1
Whisk the egg white with salt until combined. Wash the mantis shrimp, then marinate them with salt, cooking wine, and dark soy sauce until flavorful. Heat oil in a wok, deep-fry the shrimp until cooked through, drain off the oil, and arrange them on a serving plate.
2
Step 2
In a separate clean wok, add oil and heat it up, then stir-fry the seasoned egg white until it sets into soft egg-white blossoms ("fu rong") and spread it evenly over the fried shrimp. Leave a little oil in the wok, add the minced ginger and crab meat and stir-fry until fragrant, then season with sugar, salt, and cooking wine. Spoon this crab meat mixture on top of the egg-white blossoms covering the shrimp, garnish with the crab roe, and finish by sprinkling parsley over the dish for color.
