Stir Fry Egg with Dry Scallop – Shanghai Style

Putonghua : sai pang xe

Ingredients
Dry Scallop  20 g                   Egg, use white only  6 pcs                   Egg Yolk 1 pc

Seasoning
Evaporated Milk  4 tbsp             Salt  1/2 tbsp            Cornflour  1 tbsp               Sesame, Pepper  dash

Sauce
Fine-diced Ginge r 1/2 tbsp              Vinegar  2 tbsp

Steps
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, 1/2 hour
3) Tear the steamed dry scallop finely when they cool down
4) Whisk the egg white, add dry scallop 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

Remark
tbsp – table spoon
This food in Chinese Speech meaning – same like crabs
Dry Scallop purchased in dry-seafood store of China Town