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Imitation Shark Fin, Corn, and Egg Whites

Fish and Seafood

Imitation Shark Fin, Corn, and Egg Whites
1 cup imitation instant shark fins
½ cup crab meat, cartilage removed and discarded
1 scallion, diced, the white and green parts separated
3 Tablespoons bean sprouts, tails removed, each one
cut in half
½ cup cream-style corn
1 Tablespoon vegetable oil
1 Tablespoon Chinese rice wine
6 to 8 egg whites, beaten just until frothy
1 sprig fresh coriander, coarsely chopped, as garnish

1. Mix shark fin pieces with the crab meat and white of the scallion, bean sprouts, and the wine and set aside.
2. Heat wok or fry pan, add the oil, and stir-fry the shark fin pieces and the white of the scallions for one minute, then add the bean sprouts, creamed corn, and the rice wine.
2. Add the frothy egg whites and the rice wine and stir for one minute, then add the crab mixture and continue stirring until the egg whites start to set.
3. Put them into a pre-heated bowl, stir in half the coriander, and serve as the egg whites finishing setting, but before they get dry.

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