Steamed Scallops with Egg White Custard
A refined Minnan banquet dish: beaten egg whites are mixed with milk and steamed until half-set, then topped with steamed dried scallops, steamed again, and finished with stock.
Ingredients
rehydrated dried scallops (soak in water first, remove the tough old muscle, and wash out sand and any musty odor)
300 g
egg whites (beat in one direction until loosened)
8
fresh milk
200 g
white stock or broth (for steaming the scallops and finishing the dish)
250 g
Shaoxing wine
7.5 g (5 g used in the steps)
fine salt
4.5 g (divided into 2.5 g and 2 g in the steps)
MSG
10 g (7.5 g used in the steps)
scallions (for steaming the scallops)
8 g
ginger (for steaming the scallops)
3 slices
Instructions
1
Steam the scallops
Place the rehydrated dried scallops in a basin. Add the scallions, ginger, 5 g Shaoxing wine, and 250 g water. Steam in a steamer basket over high heat for 30 minutes. Remove, drain off the steaming liquid, and discard the scallions and ginger.
2
Prepare the egg-white custard
Place the egg whites in a bowl and beat them in one direction until loosened. Add 2.5 g fine salt, 7.5 g MSG, and the milk, then mix until evenly combined. Pour into a soup plate and steam over medium heat for 5 minutes. Remove before the egg-white custard becomes firm, arrange the scallops neatly in the surface, and steam for another 5 minutes.
3
Add the sauce
Place a pot over high heat, add the stock, and bring it to a boil. Season with 2 g fine salt, MSG, and Shaoxing wine, stirring to combine. Pour the sauce over the egg-white custard and scallops to serve.
