Scrambled Egg White with Spinach and Shrimps
Ingredients (Serve 4):
| Egg White | 8 pieces |
| Peeled Shrimp | 60gm (about 1 1/2 teals) |
| Soaked Dried Scallop | 1-2 pieces |
| Spinach | 150gm (about 4 teals) |
| Starch | 1 tablespoon |
Seasonings:
| Fine Salt | 1/2 teaspoon |
| Ground White Pepper | For taste |
| Canola oil | 1 tablespoon |
Thickenings:
| Chicken Stock | 100 ml (about 1/2 cup) |
| Rinsed Chinese Wolfberries | 5gm (about 1 tablespoon) |
| Fine Salt | 1/2 teaspoon |
| Mixture of Starch and Water | 2 teaspoons starch mix with 2 tablespoons water |
Cooking Method:
| 1. | Blanch shrimps until done, set aside. |
| 2. | Cook spinach in water, strain and chop finely (can use blender to make), set aside. |
| 3. | Beat 4 egg white, mix well with peeled shrimp, soaked dried scallop, 1/4 teaspoon fine salt and some ground white pepper, set aside (Part 1 Ingredient). |
| 4. | Beat 4 egg white, mix well with finely chopped spinach, 1/2 tbs starch, 1/4 teaspoon fine salt and some ground white pepper, set aside (Part 2 Ingredient). |
| 5. | Heat the wok with 1/2 tbs of oil, add and sauté the part 1 mixed Ingredients until done, place onto a plate. |
| 6. | Heat the wok with 1/2 tbs of oil, add and sauté the part 2 mixed Ingredients until done, place onto the same plate as Cooking Method 5. |
| 7. | Cook the thickenings and pour over the plate. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute
