Recipe: Cantonese Stir-fried Milk

Covid numbers are once again on the rise as of late, and it’s now more important than ever to keep doing our part to help curb the spread of the disease. Avoid going out unless absolutely necessary and always adhere to SOPs and practice social distancing.

Here’s another recipe from Margarita to try at home in the meantime.

Cantonese Stir-fried Milk (大良炒鲜奶)

By Margarita Lee

Margarita Lee

Ingredients A:

  • 200ml Full cream fresh milk
  • 100ml Thickened cream
  • 150ml Egg whites 
  • 1 tbsp Cornstarch or Potato starch 
  • 1 tsp Salt
  • 1/4 tsp White pepper

Ingredients B:

  • 5 pcs Scallops (sliced into discs)
  • 5 Medium size prawns (sliced into discs)
  • 1 tbsp Green peas
  • 1 tbsp Fish roe
  • 2 tbsp Pine nuts 
  • 4 tbsp Oil
Photo by Margarita Lee


  1. Season prawn and scallop discs with salt and pepper, set aside. 
  2. Pan-fry pine nuts in a wok for 5 minutes, set aside. 
  3. Blitz Ingredients A in a blender for 20 seconds. Transfer to a bowl.
  4. Add 1 tbsp oil in a wok, stir-fry scallops and prawns for 1 minute. Then add in green peas and stir well. Dish out and set aside. 
  5. Heat up a non-stick pan over medium flame and add in the rest of the oil. 
  6. Stir the milk mixture before pouring into the pan. Lower the heat and use a spatula to scrape and fold the mixture in one direction until the milk gradually solidifies and can be formed. Add in the pre-cooked prawns, scallops and green peas halfway through. 
  7. Dish out and garnish with fish roe and pine nuts.

Check out more of Margarita’s recipes on her FB @ Umummy Food!


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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