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Stir-fried White Eel with Egg White Souffle

Fish and Seafood

Stir-fried White Eel with Egg White Souffle
3/4 pound white eel, boned and butterflied
1 teaspoon oyster sauce
1 teaspoon thin soy sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1 Tablespoon oil
1 Tablespoon cornstarch
2 Tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh ginger
1 Tablespoon sweet soy bean paste
1 Tablespoon broad bean paste
1/4 cup chopped red and green peppers
1 Tablespoon thin soy sauce
1/2 teaspoon sugar
1 teaspoon chicken stock powder
1 teaspoon cornstarch
10 egg whites
1 teaspoon plus 1 Tablespoon flour
2 teaspoons plus 2 Tablespoons cornstarch
1. Marinate eel with oyster sauce, the teaspoon of thin soy sauce, salt, sugar, cooked oil, the tablespoon of cornstarch and one teaspoon of water for fifteen minutes.
2. Heat the vegetable oil and stir-fry the garlic, ginger, soy bean, and the broad bean paste, and when fragrant, add the peppers and return the eel and stir-fry for two minutes or until the eel is cooked.
3. Add the tablespoon of thin soy, sugar, chicken powder, and the teaspoon of cornstarch, stir well, and transfer to a pre-heated serving plate.
4. Beat the egg whites until foamy and stiff, and fold in the flour and the rest of the cornstarch. Put this into boiling stock or water and cook until done (set), then place this cooked egg white around the prepared eel, and serve.

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