Chef John

467 RECIPES

30+ years of experience in the culinary industry

Scrambled Egg White With Shrimp and Scallop

This Scrambled Egg White With Shrimp and Scallop is an imperial dish from the Qing Dynasty made largely of eggs and milk. The dish literally means 'better than crab' in Chinese.

CUISINES: Asian
LEVEL: EASY
TIME: 20 min
SERVING: 3 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Boil the water and add broccoli with salt and olive oil. Cook for 2 minutes and set aside.
Step 2
Step 2
Step 2
Add shrimps, scallops, and imitation crab to the boiling water. Cook for 2 minutes and set aside.
Step 3
Step 3
Step 3
Make the sauce: mix in mashed ginger, sugar, and black vinegar.
Step 4
Step 4
Step 4
Pour the milk in a bowl; add cornstarch and salt; blend well and mix with egg white; beaten until mixed well.
Step 5
Step 5
Step 5
Add olive oil to the heated skillet; add egg mixture and cook under low-medium heat; stir frequently for about 4~5 minutes.
Step 6
Step 6
Step 6
Add shrimp, scallops, and imitation crab in the skillet; mix well and remove from the heat.
Step 7
Step 7
Step 7
Put the broccoli in a circle on the plate and pour the egg mixture in the middle.
Step 8
Step 8
Step 8
Add egg yolk on the top and garnish with shredded cooked bacon.
Step 9
Step 9
Step 9
Enjoy!
Final Notes
Final Notes
This dish was invented by palace chefs in Beijing to satisfy Empress Cixi’s crab craving. The egg white is to mimic the crabmeat while the yolk does a remarkable impression of crab roe.