Scrambled Egg White with Prawn and Pine Nuts
Sylvia LAM, President of Hong Kong Dietitians Association, said "Adding pine nuts into dishes can increase consumption of unsaturated fatty acids while using egg whites as Ingredients can greatly reduce cholesterol content of a dish. This dish is suitable for the whole family."
Ingredients (Serve 4):
| Celery | 4 stalks |
| Egg White | 5 pieces |
| Broth | 1/4 cup |
| Starch | 3 teaspoons |
| Pine Nuts | 1 tablespoon |
| Prawn (peeled) | 10 pieces |
| Canola oil | 3 teaspoons |
Seasonings:
| Salt | 1/4 teaspoon |
| Sugar | 1/4 teaspoon |
| Sesame Oil | 1/2 teaspoon |
Cooking Method:
| 1. | Dice celery. Add broth and starch into egg white. Mix well and set aside. |
| 2. | Heat a wok. Stir-fry pine nuts without oil until golden brownish. |
| 3. | Heat little oil in the wok. Stir-fry celery and season with salt and sugar. Set aside. |
| 4. | Stir-fry prawn until done. Set aside. |
| 5. | Heat oil in the wok. Slightly sauté egg white, add prawn, celery and pine nuts. Season with sesame oil. Serve. |
This recipe is provided by Ms Kit MAK.
Extract from CookSmart, Issue 7
