serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 300 ml chicken stock
- 20 ml kombu extract
- 6 g sugar
- 30 ml white soy sauce
- 100 g crab meat, picked
- 2 egg whites, lightly beaten
- 10-20 g kuzu starch
- 5 g sesame oil
- 60 g scallops, quartered
- Egg fried rice, to serve
Instructions
- In a large wok or heavy-based saucepan, bring the chicken stock to a light simmer. Season with the konbu extract, sugar and white soy sauce. Add the crab meat and whilst stirring continuously, gently stream in the egg whites to form thin egg white ribbons in the stock mixture. Reduce the heat, then in a small bowl, combine the kuzu starch with a generous splash of water and while stirring, gradually add the slurry to the pan. Thicken to the consistency of a thick gravy.
- Stir through the sesame oil and the scallops until the scallops are just cooked, then remove from the heat, taking care to avoid overcooking the scallops (as they turn rubbery!). Serve the Fujian silken seafood and egg white sauce immediately with egg fried rice.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Straight to the Sauce
