Stir-fried Crab Roe with Egg Whites (Fu Yong Crab Roe)

Name: Stir-fried Crab Roe with Egg Whites (Fu Yong Crab Roe)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Chinese
Ingredients: 100 g Cooked crab roe (cut into pieces); 15 g MSG; 6 Egg whites; 40 g Wet starch; 15 g Shaoxing wine; 15 g Stock; 70 g Cooked pork lard; 5 g Fine ginger juice; 1 g Fine salt; Finely chopped ham (note: original reads 'ham wei', should be 'ham mince'), a pinch

This signature dish boasts a prominent crab flavor, with a delicate, silky-smooth egg custard base. It features a bright snow-white hue, is rich in nutrients, and has a light, refreshing, well-balanced taste.

23 min

Easy

0 favorites

Stir-fried Crab Roe with Egg Whites (Fu Yong Crab Roe)

Ingredients

Cooked crab roe (cut into pieces) 100 g

MSG 15 g

Egg whites 6

Wet starch 40 g

Shaoxing wine 15 g

Stock 15 g

Cooked pork lard 70 g

Fine ginger juice 5 g

Fine salt 1 g

Finely chopped ham (note: original reads 'ham wei', should be 'ham mince') a pinch

Instructions

Prepare the crab roe

Cut the large pieces of cooked crab roe and place them in a bowl. Add MSG, Shaoxing wine, and fine ginger juice, mix well, and set aside.

Mix the egg mixture

Place the egg whites in a large bowl. Add MSG, fine salt, stock, wet starch, and Shaoxing wine, and beat together until evenly combined. Then fold in the marinated crab roe and set aside.

Stir-fry to set

Heat a wok over the flame and warm the oil in the hot wok, then pour in the prepared egg-white and crab-roe mixture. Gently push it around with a ladle.

Plate and garnish

Once the mixture has set into fu-yong (hibiscus) shaped pieces and floats to the surface, transfer to a serving plate and sprinkle with ... (the original text is cut off here).