Crab Meat in Scrambled Egg White
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.
Ingredients (Serve 3):
| Crab Meat | 120 gm (about 3 taels) |
| Egg White | 4 pieces |
| Low-fat Milk | 120 ml (1/2 cup) |
| Starch | 1/3 teaspoon |
| Corn oil | 2 teaspoons |
Seasonings:
| Salt | 1/3 teaspoon |
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. |
Per Serving:
| Energy | 111 Kcal |
| Carbohydrate | 2 gm |
| Protein | 16 gm |
| Fat | 4 gm |
| Sugar | 2 gm |
| Sodium | 600 mg |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Supreme Hot Pot
