CookSmart (3rd Issue) Page20

EatSmart Receipes

Crab Meat in Scrambled Egg White

"3 Less" Dish

Feature

Heaps of oil are used to prepare traditional Shanghai-styled Scrambled Egg White. In order to give it a touch of healthiness yet retain its silkiness, our CookSmart Chef has modified this dish by adding low-fat milk so that less cooking oil is used. This gives the crab meat a full-bodied flavour and aroma to the crab meat.

Cooking Method

1. Blanch the crab meat and set aside.
2. Beat the egg white. Add crab meat, low-fat milk and starch. Whisk and set aside (Part 1 ingredient).
3. Heat oil in a wok, then reduce to low heat. Pour Part 1 ingredient into the wok and stir-fry for around 1 – 2 minutes or until just cooked.
4. Season with salt as the last step otherwise the egg white will not set.