Shrimp with Egg White Blossoms
Scramble the egg whites into a soft, cloud-like (furong) texture, then stir-fry together with oil-blanched shrimp, thicken with a cornstarch slurry, and finish with a sprinkle of minced ham.
Ingredients
Coated shrimp
100 g
Egg whites
5
Scallion oil
10 g
Minced cooked ham
25 g
Salt
1/2 tsp
Sugar
a pinch
MSG
a pinch
Water starch slurry
4 tsp
Oil
to taste
Instructions
1
Step 1
In the egg whites, add water, salt, MSG, and an appropriate amount of water starch slurry, and mix well.
2
Step 2
Heat oil in a wok over low heat, pour in the egg whites, and gently scrape the bottom with a spatula to prevent sticking. When the egg whites set and rise to the surface forming soft "blossoms," remove them. Then add the coated shrimp and briefly slide them through the oil until just cooked, remove, and place on top of the egg white blossoms.
3
Step 3
In a clean wok, add 1 tsp of water along with MSG and sugar. Stir in the water starch slurry to make a thin sauce, then add the shrimp and egg white blossoms, toss quickly over high heat to combine, drizzle with scallion oil, and sprinkle with minced cooked ham. Serve immediately.
