Shanghai Stir Fry Egg Whites With Dried Scallop is a popular chinese delicacy that you can easily prepare at home. Packed with wonderful flavours, this impressive egg white dish is served in a broccoli ring with a garnish of sautéed dried scallops and egg yolk on top.
Although the chinese name of this dish, Sai Pang Xie (赛螃蟹) has the word “crab” in it, there’s actually no crab in this dish at all. The original recipe uses only egg whites and fresh milk. For this recipe, I have added dried scallop (conpoy) to make it extra special. This is also a healthier, less oil version to cook this classic dish.
Fresh milk, egg whites, cornstarch and a special cooking technique is used to create delicate clouds of snowy white curds. The end result is beautiful egg white clouds with an amazing texture that resembles crab meat. Usually enjoyed with a drizzle of aromatic chinese black vinegar on top. Mix everything together and enjoy!
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00:00 Intro To Shanghai Stir Fry Egg Whites Recipe (Sai Pang Xie)
00:27 Prepare Ingredients
03:01 Making Egg White Mixture
05:23 Frying Egg Whites
06:49 Serving Shanghai Stir Fry Egg Whites
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