Sai Bang Xie

From Recidemia English
Jump to: navigation, search


Sautéed dried scallops with egg



Sauce in a saucer[edit]


  1. Wash dry scallop, then soak into water for at least 2 hours, save water
  2. Steam the dry scallop with one slice of ginger in a saucer, ½ hour
  3. Tear the steamed dry scallop finely when they cool down
  4. Whisk the egg white, add dry scallops and seasoning, whisk again
  5. Heat wok, add 4 tbsp of oil , pour the egg white in whisking action
  6. Stir fry in low heating until congeal and cooked, dish up
  7. Add the uncooked egg yolk onto surface, serve with sauce