Fried Eggs Shanghai Style
Ingredients| 1/4 lb crab meat (or lobster) |
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This recipe will introduce you to an inexpensive gourmet treat.
Preparation: Flake crab meat into strands, removing any cartilage.
Mix with sherry. Wash onions; remove roots and greens; finely mince
white part. Wash and pat dry lettuce leaves; arrange on round serving
plate. In a mixing bowl, beat egg whites. When eggs begin to stiff-
en, slowly add milk. When eggs are stiff, fold in crab, onions, salt
and cornstarch. Eggs will tend to break down at this point into a
frothy soup.
Stir-frying: Heat wok to medium hot. Add oil. When oil is heated,
add egg mixture, carefully folding and turning while eggs become
firm. Remove to serving platter. Serve.
Servings: 6
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