Home » Shanghai Stir Fry Egg Whites 上海鲜奶赛螃蟹

Shanghai Stir Fry Egg Whites 上海鲜奶赛螃蟹

by Angie Liew
Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Dish with steamed rice and chopsticks at the side

Shanghai Stir Fry Egg Whites With Dried Scallop is a popular chinese delicacy that you can easily prepare at home. Packed with wonderful flavours, this impressive egg white dish is served in a broccoli ring with a garnish of sautéed dried scallops and egg yolk on top.

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Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Soft egg whites in broccoli ring, topped with sauteed dried scallop and raw egg yolk, batik background

What is Shanghai Stir Fry Egg Whites 上海鲜奶赛螃蟹?

This traditional Chinese dish, Shanghai Stir Fry Egg Whites With Dried Scallop is a quick and easy dish that you can prepare at home and it is packed with wonderful flavours. This popular dish is believed to be of Shanghainese origin and there are different variations to it.

Although the chinese name of this dish, Sai Pang Xie (赛螃蟹) has the word “crab” in it, there’s actually no crab in this dish at all. The original recipe uses only egg whites and fresh milk. For this recipe, I have added dried scallop (conpoy) to make it extra special. This recipe is also a healthier, less oil version to cook this classic dish.

Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Close up of dish with chinese black vinegar drizzled on top

What Ingredients Are Used To Make Shanghai Stir Fry Egg Whites 上海鲜奶赛螃蟹?

This dish uses fresh milk, egg whites, cornstarch and a cooking technique to create delicate clouds of snowy white curds. The end result of the beautiful egg white clouds has an amazing texture that resembles crab meat. Hence, this dish is also known as “Imitated Crab” or “Better Than Crab”, which is the literal translation of the chinese name “Sai Pang Xie 赛螃蟹”. The whole dish takes only about 15 to 20 minutes to cook.

This is certainly an amazing way to use up the egg whites from recipes that use only egg yolks, such as Homemade Tiramisu, Green Tea Rolled Pineapple Tarts and Flower Blossom Pineapple Tarts.

How To Serve Shanghai Stir Fry Egg Whites 上海鲜奶赛螃蟹?

This Shanghai Stir Fry Egg Whites is served in a broccoli ring with garnish of sautéed dried scallops on top. To make it even more impressive, a raw egg yolk is poured in the middle of the dish. This dish is usually enjoyed with a drizzle of aromatic chinese black vinegar on top. Mix everything together and enjoy!

This Shanghai Stir Fry Egg Whites tastes pretty light, extremely delicious and look absolutely stunning when served on the plate. It is a standby dish you can easily whip up when entertaining your guests. They will surely be impressed. This is certainly a crowdpleaser dish.

Stir Fry Egg Whites With Dried Scallop

How To Cook Shanghai Stir Fry Egg Whites 上海鲜奶赛螃蟹

Part 1: Prepare Ingredients and Broccoli Ring

To make this simple yet elegant dish, first soak dried scallop in water for about an hour or until soft. Then drain out the water and shred into thin pieces using your fingers. Retain a bigger portion to cook with the egg whites and a smaller portion to fry for garnishing.

Heat up a pan with a little oil. Once hot, add in the dried scallop and fry till fragrant and turns golden brown. Set aside for later use. Then bring a pot of water to a boil, add in a pinch of salt and blanch cut broccoli for about 2 minutes till crisp tender. Submerge into an ice water bath for about 5 seconds to retain the bright green colour. Arrange the broccoli around a serving plate and set aside while we prepare to fry the egg whites.

Stir Fry Egg Whites With Dried Scallop

Part 2: Prepare Egg White Mixture

To prepare the egg white mixture, gently stir to mix the fresh milk, sugar, white pepper, salt and cornstarch into the egg white mixture till well mixed. Stir in the rehydrated dried scallop strips.

Part 3: Frying Egg White Mixture (The Most Important Part)

Then prepare to fry the egg white mixture. Heat up oil in wok over medium high heat. When oil is hot enough, reduce to very low heat. Pour in the egg white mixture. You should see the bottom layer firm up and turns opaque. Then using a wok ladle, lightly fry in circular motions and up the sides of the wok. Repeat until all the egg white mixture is slowly cooked and come together and form into curds. And we are done!

Once almost cooked, remove from wok immediately and gently ladle the soft and moist curds onto the prepared serving plate. To serve, scatter the dried scallops around and top with an egg yolk at the centre. Drizzle over some aromatic black vinegar and Enjoy!

Stir Fry Egg Whites With Dried Scallop

Important Cooking Tips To Make Soft and Fluffy Shanghai Stir Fry Egg Whites 上海鲜奶赛螃蟹

  • When adding milk and egg whites, beat to mix well (about 1 minute) or else the milk and egg whites will separate during the cooking process.
  • When frying the egg milk mixture, make sure to use low heat. Otherwise the egg whites will easily be burnt, turn tough, or will not retain its snowy white colour.
  • The key to this dish is the cooking technique. Gentle frying in circular motions till egg mixture slowly cooked and allows cloud like curds to form. Also, it helps the egg whites to coagulate layer by layer and form like a cloud texture.
  • It is important not to stir and try not to break the formed curds as much as possible.
  • This is a fast cooked dish so speed and careful attention of the heat in the wok are essential. Otherwise the fried egg whites may be overcooked, burnt and will not be soft and moist. Before the eggs are almost set and still appear moist and soft, immediately remove from heat. 

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Shanghai Stir Fry Egg Whites (Sai Pang Xie) 上海赛螃蟹

Recipe by Huang Kitchen, Angie Liew
Let's cook Shanghai Stir Fry Egg Whites! Deliciously soft and moist egg white clouds with dried scallops, served in a broccoli ring, this popular dish is packed with flavour and so easy to make too.
Prep Time30 mins
Cook Time20 mins

Tap or Hover to Adjust Servings

Servings: 4 people

Ingredients
 

Ingredients:

  • 7 egg whites
  • 1 egg yolk
  • 50 grams dried scallops
  • 100 ml milk, or ½ cup
  • ½ tsp sugar
  • 1 tsp cornstarch, or potato starch
  • ¼ tsp ground white pepper
  • ½ tsp salt

    Instructions
     

    Prepare ingredients:

    • Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Ingredients to make Shanghai Fried Egg Whites
      Prepare all ingredients needed to make the dish.

    Prepare the Garnish:

    • Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - soak and shred dried scallops
      Soak dried scallop in water. When rehydrated, shred into thin pieces and set aside. Divide into two portions, the smaller portions for garnishing.
    • Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Stir fry dried scallop till golden brown
      In a small saucepan, heat up a little oil. Saute a small portion of dried scallop till fragrant and turns golden brown. Remove from pan and set aside.
    • Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - blanch broccoli
      Cut broccoli into florets and cut stalk into slices. Heat a pot of boiling water. Add in a pinch of salt. Cook broccoli for 2 minutes. Then scoop and place into iced water for 5 seconds just to stop them from cooking.
    • Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Arrange blanched broccoli on plate
      Then arranged the blanched broccoli in a ring on a plate, with broccoli stalk slices in the middle. Set aside.

    Prepare Ingredients For Fried Egg Whites:

    • Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Add seasonings into milk mixture
      In a measuring cup, mix together milk, sugar, ground white pepper, salt and cornflour till well incorporated. Then set aside.
    • Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Separate egg whites, make egg mixtures
      Separate 6 egg whites into a mixing bowl. Retain 1 egg yolk for garnish. Briefly whisk egg whites. While mixing, gradually pour in the milk mixture. Whisk for 1 minute. Add in the portion of dried scallop strips.

    Stir Fry Egg Whites:

    • Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Heat wok and oil
      First, heat up ⅓ cup of oil in a non-stick wok over medium heat. When oil is heated up, reduce heat to very low. Then gently pour the egg white mixture into the middle of the wok.
    • Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Fry egg whites
      Lightly push the mixture forward with a wok ladle. A gentle scraping of cooked curds to one side allows cloud like curds to form. You’ll see the egg whites slowly cooked and come together. Fry until almost done (about 30 seconds). Make sure it is soft and moist. Turn off the heat to maintain the soft cooked stage. And we are done!
    • Shanghai Stir Fry Egg Whites With Dried Scallop Recipe (Sai Pang Xie) by Huang Kitchen - Garnish Shanghai fried egg white
      Place the soft egg whites in the middle of the broccoli ring, add prepared egg yolk in the centre and sprinkle fried dried scallop over the top.
    • Stir Fry Egg Whites With Dried Scallop
      This elegant dish is usually served drizzled with aromatic black or red vinegar over it. It can be eaten as is or with steamed rice. Do give it a try and Enjoy!

Enjoy!

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Recipe Video

Notes

  • When cutting the broccoli into small pieces, do not waste the stems. Peel it and blanch together with the broccoli florets and place at the centre of the dish.
  • Adding blanched broccoli into ice bath stops the cooking and will turn the broccoli bright green in colour and tender crisp.
  • Use at least 2-3 tablespoons of oil when stir frying the egg white. Slow and low heat is recommended to keep the egg white soft and moist.
  • Check oil by sticking in a wooden chopstick. If little bubbles form, the oil is hot enough.

NUTRITION

Calories: 70kcal · Carbohydrates: 3g · Protein: 9g · Fat: 2g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Cholesterol: 54mg · Sodium: 440mg · Potassium: 149mg · Fiber: 1g · Sugar: 2g · Vitamin A: 106IU · Vitamin C: 1mg · Calcium: 39mg · Iron: 1mg
Course: Main
Cuisine: Asian, Chinese
Keyword: eggs

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If you like this recipe, rate 5 stars




2 comments

Debbie September 3, 2021 - 6:43 am

5 stars
I have been looking for this recipe and am so happy to have found it on your website. Will try this soon :)

Reply
Angie Liew September 3, 2021 - 4:11 pm

Thanks. Hope you will like it.

Reply
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