Shanghainese imitation crab
Servings: 4
Calories: 371kcal
Ingredients
- 12 Egg white or 1 carton egg white plus 2 egg white
- 2 Egg yolk
- 1/2+1/4 tsp Salt
- 1/4 cup Fat Reserved bacon fat or rendered chicken fat
Instructions
- Crack and separate eggs into egg whites and egg yolks.
- Beat and add salt to each bowl of mixture.
- Preheat pan on medium heat, then turn to low heat and wait for 10 seconds. Put in 1/4 cup fat.
- Once the fat is all melted, pour in egg whites.
- Gently pull in the egg whites from the sides toward the centre of the pan with a silicone or wooden spatula. Keep gently scrambling until egg white is just set.
- Plate cooked egg white on a dish and set aside.
- In the same pan put on medium-low heat. Add 1 tbsp fat and fish fillet. Gently let fish fillet cook through, do not let it brown.
- When the fish is flaky and opaque, turn off the heat. Lightly shred fish with a fork or spatula.
- Add egg yolk to cooked shredded fish and mix well.
- Use a spoon or small ladle to place mixture in the centre of the egg white base. Serve and enjoy.