Steamed Egg Whites with Sea Treasure Sauce
Serves
4
Prep Time
20 min
Cook Time
30 min
Print RecipeIngredients
- 8 Egg whites
- 1 ¼ cups (315 mL) Chicken stock
- 1 tsp (5 mL) Salt, divided
- ¾ tsp (4 mL) Sugar, divided
- 4 oz (115 g) Shrimp
- 4 oz (115 g) Scallops
- 1 oz (30 g) Shiitake mushrooms
- ¼ tsp (1.25 mL) Ground white pepper
- ½ tsp (2.5 mL) Cornstarch
- 1 tsp (5 mL) Red fish roe
- 2 oz (60 g) Chopped green onion
Instructions
- Step 1
Mix egg whites and chicken stock in a bowl. Season with salt and sugar. Pour the mixture into a shallow coupe plate and wrap the plate with plastic wrap.
- Step 2
Boil water in a pot. Add the shrimp, scallops and mushrooms, and cook for 3 minutes. Drain and dice. Set aside for later use.
- Step 3
Fill a large pot with 7 cups of cold water. Take the coupe plate (Refer to step 1) and place it in the pot so it sits above water level. Steam on medium heat for 20 minutes.
- Step 4
Pour the chicken stock in a wok and heat for 2 minutes. Add the shrimp, scallops and mushrooms (from step 2) and cook for another 2 minutes.
- Step 5
Season with remaining salt and sugar, plus white pepper. Thicken with cornstarch by slowly stirring.
- Step 6
Turn off the heat, and add red fish roe and green onion. Stir lightly. Your sea treasure sauce is now complete.
- Step 7
Unwrap the plate (refer to step 3), and top steamed mixture with sea treasure sauce. Serve immediately.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 108 |
| Fat | 1 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Carbohydrate | 5 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 18 g |
| Sodium | 1020 mg |
