Fried Eggs Shanghai-Style
chinese, eggs
1/4 lb crab meat (or lobster)
6 egg whites
1/2 cup milk
2 green onions
5 leaves boston lettuce
1 teaspoon sherry
1 pinch salt
2 teaspoon cornstarch
3 tablespoon peanut oil
This recipe will introduce you to an inexpensive gourmet treat.
Preparation: Flake crab meat into strands, removing any cartilage. Mix with sherry. Wash onions; remove roots and greens; finely mince white part. Wash and pat dry lettuce leaves; arrange on round serving plate. In a mixing bowl, beat egg whites. When eggs begin to stiff- en, slowly add milk. When eggs are stiff, fold in crab, onions, salt and cornstarch. Eggs will tend to break down at this point into a frothy soup.
Stir-frying: Heat wok to medium hot. Add oil. When oil is heated, add egg mixture, carefully folding and turning while eggs become firm. Remove to serving platter. Serve.
Yield: 6 servings