Friday, July 25, 2008
Seafood n' Scrambled Creamy Egg White and Fresh Cucumber n' Crab Roe Salad
My sous chef found this recipe from youtube, went all mad about it and demanded to try it ASAP! From the video, the dish surely looked gorgeous, seemed easily doable, healthy and delicious. Thus, it managed to push everything on my super long "to try" recipe list down...and we did it!
Whoever did this dish called it "Fried Milk" which made it sound even sexier in my ears. However, judging from the ingredients...it looked more like scrambled egg whites to me...so I am calling this...
Seafood n' Scrambled Creamy Egg White
If you can understand Cantonese, you could simply follow the video instruction.
Otherwise, here's the recipe:
- 320 gr milk
- 320 gr egg white
- 1.5 tbsp corn starch
- 1/2 tsp salt
- 2.3 tsp sugar
- 3 tbsp oil
- 50 gr shrimps, deshelled, deveined
- 6 pcs of medium sized scallops
- a sprig of spring onion, finely chopped
- a bit of crab roe
Mix milk with salt, sugar, oil and corn flour in a bowl. Marinate shrimps and scallops with a bit of salt, sugar and corn powder, then pan fried on high heat until cooked, set aside. Heat up another pan, add oil, add the milk mixture and stir slowly, follow just one direction only (either clockwise or anti clockwise) until the mixture looks firmer but still creamy. Turn off the heat, add seafood, spring onion and crab roe on top.
The dish we did looked as pretty as the one on the video, so we were super excited and couldn't wait to taste all the yumminess....
Boy! I was SO WRONG! This was one of those cases which trigger the following question:
"How could something that gorgeous taste so BLAH?"
Normally, I'd adjust any recipes if I thought I saw something which didn't sound right...but this time I followed the recipe exactly, based on souf chef's request. Maybe this recipe is perfect for Hong Kongers? The next time I try this recipe again, I'll keep the yolk and add more seasonings....and yeah, some butter and bacon won't hurt ^_*
Luckily, we also prepared this...
Fresh Cucumber 'n Crab Roe Salad
Since I didn't want to waste the rest of the crab roe...I did this salad, which is generally available in most Japanese eateries in Hong Kong. It's easy and refreshing, perfect for summer, and pretty much saved our otherwise super blah dinner
- 1 Japanese cucumber (the skin is dark green and a bit prickly), peel off skin and cut into thin ribbons using a peeler
- faux crab meat, torn into long thin pieces (even better if you have fresh crab meat)
- crab roe
- mayo (in Hong Kong we call it "salad sauce")
Simply mix everything and you're done. ^_^
Now let me remind you (and myself again)...
"Looks is deceiving"