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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.