Tuesday, November 22, 2011

Crispy seafood with salty golden egg sauce

 


http://tonykarenkitc
[Prep Time: 20 minutes | Cooking Time: 25 minutes | Make: 4 people |
Calories: 1550 (Estimated) ]
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Ingredients                                                                      
1- 300g medium size shrimps, shell removed
2- 300g of imitated crab meat, sectioned
3
- 6 cloves of garlic, peeled, diced
4-
1 green pepper, cored, cut into pieces
5-
2 green onion, stemmed off, diced
6- 1/2 cup of corn starch
7- 2 eggs, blended
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Seasoning                                                                         

[just for reference only]
1- 1 tbsp of butter
2- 1 tbsp of Chinese cooking wine
3-
2 tbsp of hot water
4- 2 tbsp of olive oil
5- 1/2 tsp of salt
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Steps                                                                                 

1-  Steam the egg white and egg yolk for 10 minutes


2-  Meanwhile, heat the pan with 2 tbsp of oil over high heat.  Add in the minced garlic.  Turn the heat to low.  Pan-fry the garlic until lightly brown.  Drain it in a sieve over a bowl.  Put it aside

3-  Dry the shrimps and crab meat well.  Add in 1/3 tsp of salt and white pepper and mix it well.  Add in the corn starch and mix it well.


4-  Add the blended egg into the seafood mixture before cook.  Heat the pan with 2 tbsp of garlic oil (from step 2) over medium heat.  Pan -fry the seafood until it is golden.  Put it aside

5-  In a bowl, mesh the cooked egg yolk with the sauce mixture until smooth.  Heat the pan over high heat.  Add in the sauce mixture and bring it to boil.


6- Dice the egg white.  Add the egg white, seafood, minced garlic into the pan.  Mix all ingredients together.  Dish it up and top with green onion.  Serve it in hot.




貼士 Tips                                                                            
1- Oil is important ingredient if you want to make the sauce smooth.
2- The seafood will be stick together when you pan-fry it.  Remember to separate them after cook

3- Garlic color will be darker after cook.  So dish it up when it is light brown.


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