| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Cantonese |
Eggs |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Crabmeat |
| 5 |
|
Or |
| 6 |
|
Egg whites |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Cornstarch |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Oil |
INSTRUCTIONS
1. Pick over and flake crabmeat.
2. Beat egg whites, with salt, until frothy and stiff, but not dry.
3. Blend cornstarch and milk and fold into egg whites. Then fold in
crabmeat.
4. Heat oil to smoking. Add egg mixture and cook quickly, stirring, over
medium-high heat until thick and fluffy. Serve at once.
NOTE: The Cantonese call this dish Fried Milk. VARIATIONS:
1. In step 1, combine the crabmeat with 1 tablespoon sherry and 1 teaspoon
ginger juice.
2. In step 3, fold in with the crabmeat 1 tablespoon smoked ham, minced.
3. At the end of step 4, serve the souffle in a nest of deep-fried
rice-flour noodles.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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