Steamed Egg White with Mushroom and Crabmeat
Rich crabmeat balanced with earthy mushrooms over smooth silky egg white. This is indeed an elegant yet satisfying dish. It’s particularly good served with some stir-fried greens of your choice on the side.
1kg uncooked crab, or 250g pre-cooked white crab meat
5 egg whites
1/2 cup water
1/4 teaspoon salt
1 tablespoon canola oil
4 large / 100g button mushrooms, thinly sliced
1/2 cup chicken or vegetable stock (See the Glossary, pages
178 and 179, for instructions on how to make stock.)
1 tablespoon cornstarch mixed into 1 tablespoon cold water
- If you are using uncooked crab, place the crab in a steamer and steam for about 20 minutes or until the crab turns red. Remove the crab using tongs. Take the white meat out.
- In a bowl, carefully mix the egg whites with the water and salt. Use chopsticks so as not to create bubbles. Cover the bowl with plastic wrap. Steam for 7 minutes over medium high heat.
- Meanwhile, heat the canola oil in a frying pan, and stir-fry the mushrooms over medium heat till cooked and soft. Add the crabmeat to the mushrooms, and then, the stock. Bring it to a boil, and then stir in the cornstarch mixture until the sauce has thickened a bit.
- Spoon the crabmeat and mushrooms over the steamed egg white and serve.