Shanghainese Stir Fry Egg Whites ( 赛螃蟹 Sai Pangxie )
By Margarita Lee
- 5 Egg whites + 1 Salted egg white
- 5 Egg yolks
- 1 Salted egg yolk (steam the yolk and mash using a fork)
- 100g Cod fish fillet (sliced thinly)
- 3 tbsp Oil
- 3 tbsp Milk
- 2 tsp Cornstarch or Potato starch
- Salt and pepper to taste
- 1 tbsp Grated ginger
- 2 tbsp Zhenjiang balsamic vinegar or Black vinegar
- 1 tbsp Soy sauce
- 1/2 tsp Sugar
- 1/2 tsp Sesame oil
- Separate the whites and yolks from 5 eggs into 2 separate bowls. Whisk the whites with the salted egg white until well combined.
- In a small bowl, combine Ingredients B. Mix well and pour into the egg white mixture.
- Blanch the cod fish fillet in a saucepan of boiling water for 30 seconds. Remove and drain well. Add the cooked fish into the egg white mixture.
- Heat oil in a non-stick pan over medium heat. Once the oil is heated, reduce the heat to the lowest setting.
- Transfer the egg white mixture to the heated pan. Mix the egg white mixture with a spatula and scrape the cooked curd to one side. Allow the egg white mixture to become curdled like scrambled eggs. Do not overcook. Dish out on a serving plate.
- In the same pan, sauté mashed salted egg yolks and stir until bubbling, then turn off the heat and pour in the lightly beaten egg yolk. Stir to combine for 20 seconds.
- Scoop the egg yolk mixture and place it on the cooked egg white.
- Combine Ingredients C to form the sauce. Pour the sauce over the dish just before serving.
Sai Pangxie is a Qing Dynasty imperial dish made mostly from eggs. There are many options in the recipe. You can use white fish, scallops or prawn to get a texture closer to crabmeat.
I’ve also used a salted egg yolk to imitate crab roe and this adds a little extra punch to the recipe. You can also use regular eggs, just make sure to add more salt to the egg whites and yolks.
Check out more of Margarita’s recipes on her FB @ Umummy Food