Chinese Recipe - Stir-Fried Fresh Crab Meat and Crab Roe with Egg White and Fresh Milk

Egg white and milk combine to give this dish a creamy texture while the crab roe adds a rich taste. Many restaurants now favor this style of cooking crab meat.

Ingredients:

• ½ tsp cornflour
  
• 6 egg whites
  
• 230ml fresh milk
  
• ½ tsp natural sea/rock salt
  
• ½ tsp chicken stock powder
  
• 100g fresh crab meat

• 250ml oil for frying
  
• 50g rice vermicelli
  
• 40g crab roe

Directions:

1. In a bowl, mix the cornflour, egg whites and milk. Add the salt and chicken stock powder. Mix well without beating the mixture. Add the crabmeat.
2. Heat the oil in a wok. Make sure that it is very hot. Add the vermicelli and dish out when the noodles puff up.
3. Leave 3 tbsp of oil in the wok. Make sure that it is hot. Turn off the fire and pour the milk-egg white mixture slowly into the wok. Turn on the fire again to medium flame and in a circular motion, gather the mixture from the sides to fold it in.
4. Add oil to the outer circle of the mixture if needed, but do not add oil directly on the mixture as it will affect the taste. Dish out onto the vermicelli, leaving behind a little of the cooking liquid in the wok.
5. Add a teaspoon of oil to the wok and cook the crab roe. Dish out the egg white mixture and serve.