Ingredients:
- 3 1/2 oz(100g) shrimps, shelled
- 2 tsp. (10g) Chinese ham, steamed and diced
- 3 1/2 oz (100g) chicken livers, diced
- 1 oz (25g) olive nuts, deep-fried
- 11 egg whites
marinade:
- 1/4 tsp. salt, or to taste
- 1/2 egg white
- 2 tbsp water chestnut flour (substitute cornstarch)
- 1/4 tsp. salt, or to taste
- 10 tbsp (150ml) vegetable oil for deep-frying
- 1/4 tsp.cornstarch (Corn flour )
- 14oz (400ml) milk
- 1/4 tsp. baking soda
- 1/4 tsp, MSG
Method:
- Beat 11 egg whites. Add salt and water chestnut flour into milk.
- Stir in egg white and mix well.
- Mix the shrimps with the marinade and let stand .
- Cook the chicken liver in boiling water until barely cooked, remove and drain.
- Heat 4 tbsp of the vegetable oil in a wok over medium heat to210oF (100oC), or until small bubbles appear around a piece of green scallion or ginger tossed into the oil.
- Add the shrimps and chicken liver, and fry just long enough to seal in the juices.
- Remove and drain well.
- Heat 6 tbsp oil in the wok over low heat to just warm.
- Gradually add the milk, stirring in only one direction until the milk thickens.
- Add the shrimps, chicken livers, and ham.
- Cook , stirring until the milk is cooked.
- Remove in a dish.
- Sprinkle with the deep-fried olive nuts, and serve.
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