Egg White Custard with Sea Clams
A classic Fujian (Min) cuisine dish, with a base of steamed egg white topped with a savory broth made from fresh sea mussel meat.
Ingredients
sea clam meat
600 g
egg whites
4
scallions
5
ginger slices
2 slices
Shaoxing wine
75 g
clear broth
300 g
Instructions
1
Step 1
Beat the egg whites in a bowl, add clear broth (about 150 g) and salt, whisk together, and steam for about 7 to 8 minutes to make the egg white custard (furong).
2
Step 2
Cut each clam into 2 pieces, place in a clean pot, add scallions, ginger, wine, and an appropriate amount of water, and cook until nearly done (about 80% cooked). Remove the clams and arrange them on top of the egg white custard.
3
Step 3
Bring the remaining clear broth to a rolling boil and pour it over the dish.
