Lotus Scallops (Furong Ganbei)
Shandong-style dried scallops stir-fried with egg whites, presenting a snowy white color reminiscent of lotus blossoms. Light, tender, and refreshingly savory.
Ingredients
Dried scallops, soaked
150g
Egg whites
50g
Green peas
50g
Refined salt
13g
MSG
7.5g
Shaoxing wine
30g
Wet cornstarch
51g
Minced scallion and ginger
15g each
Sesame oil
10g
Peanut oil
As needed
Clear soup
As needed
Instructions
1
Step 1
Bring the soaked dried scallops and green peas to a boil separately in clear soup until cooked through, then remove and drain well.
2
Step 2
Add the egg whites to the clear soup and whisk together with the refined salt, MSG, Shaoxing wine, and wet cornstarch until well combined.
3
Step 3
Add peanut oil to a wok and heat over medium heat to about 60% hot (approximately 150°C/302°F). Add the minced scallion and ginger and briefly stir-fry to release their aroma. Pour in the egg white mixture and stir-fry until set, then add the dried scallops and green peas and stir-fry until just cooked, taking on a lotus-like appearance. Drizzle with sesame oil, transfer to a plate, and serve.
