Fluffy Egg Whites With Shrimp and Black Vinegar

By

13 likes 3 klips

This dish is adapted from a similar dish in Shanghai made with crab or dry scallop. The egg white and black vinegar are the true stars of the plate.

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Prep Time

30 min

PT30M
Cook Time

15 min

PT15M
Wait Time

--

PT0S PT45M
Fluffy Egg Whites With Shrimp and Black Vinegar

Ingredients

Serves 2
2 servings Serves

Instructions

Step 1

Chop the shrimp into small pieces and marinate with soy sauce, sesame oil, ginger, garlic, and white pepper.

Chop the shrimp into small pieces and marinate with soy sauce, sesame oil, ginger, garlic, and white pepper.

Step 2

Cook shrimp over high heat, stirring frequently, until the pieces start to lose their translucency (should only take a minute or two).

Cook shrimp over high heat, stirring frequently, until the pieces start to lose their translucency (should only take a minute or two).

Step 3

Quickly whisk egg whites (the more you whisk, the fluffier... But don't overdo it--just a little foamy is good). Push shrimp to side and add more oil.

Quickly whisk egg whites (the more you whisk, the fluffier... But don't overdo it--just a little foamy is good). Push shrimp to side and add more oil.

Step 4

Pour in egg whites and begin to fold together (bring spatula down the sides).

Pour in egg whites and begin to fold together (bring spatula down the sides).

Step 5

Keep folding in the sides until the eggs are mostly cooked. Then fold in the shrimp and mix together.

Keep folding in the sides until the eggs are mostly cooked.  Then fold in the shrimp and mix together.

Step 6

Transfer to a serving plate and add garnish (chives shown above). Drizzle the 2 tbsp of Chinese black vinegar. Serve with white rice and other dishes.

Transfer to a serving plate and add garnish (chives shown above). Drizzle the 2 tbsp of Chinese black vinegar. Serve with white rice and other dishes.

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About the Creator

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jeff

Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.

Fluffy Egg Whites With Shrimp and Black Vinegar

Fluffy Egg Whites With Shrimp and Black Vinegar

By jeff

This dish is adapted from a similar dish in Shanghai made with crab or dry scallop. The egg white and black vinegar are the true stars of the plate.

Prep Time

30 min

Cook Time

15 min

Wait Time

--

Ingredients

Serves 2

Instructions

Chop the shrimp into small pieces and marinate with soy sauce, sesame oil, ginger, garlic, and white pepper.

Step 1

Chop the shrimp into small pieces and marinate with soy sauce, sesame oil, ginger, garlic, and white pepper.

Cook shrimp over high heat, stirring frequently, until the pieces start to lose their translucency (should only take a minute or two).

Step 2

Cook shrimp over high heat, stirring frequently, until the pieces start to lose their translucency (should only take a minute or two).

Quickly whisk egg whites (the more you whisk, the fluffier... But don't overdo it--just a little foamy is good). Push shrimp to side and add more oil.

Step 3

Quickly whisk egg whites (the more you whisk, the fluffier... But don't overdo it--just a little foamy is good). Push shrimp to side and add more oil.

Pour in egg whites and begin to fold together (bring spatula down the sides).

Step 4

Pour in egg whites and begin to fold together (bring spatula down the sides).

Keep folding in the sides until the eggs are mostly cooked.  Then fold in the shrimp and mix together.

Step 5

Keep folding in the sides until the eggs are mostly cooked. Then fold in the shrimp and mix together.

Transfer to a serving plate and add garnish (chives shown above). Drizzle the 2 tbsp of Chinese black vinegar. Serve with white rice and other dishes.

Step 6

Transfer to a serving plate and add garnish (chives shown above). Drizzle the 2 tbsp of Chinese black vinegar. Serve with white rice and other dishes.

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