Stir Fried Milk 炒牛奶
This traditional Chinese dish famously from Daliang Town 大良鎮 is simple and yet oh so elegant! Stir Fried Milk 炒牛奶 uses fresh milk, egg whites, starch and a clever cooking technique to create a dish of delicate clouds of snowy white curds interspersed with sea sweet shrimps, buttery pine nuts and flecks of richly flavored ham.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 nos shrimp, 200g
- 1/2 tsp salt
- 6 egg white, 240g
- 1 tbsp corn starch
- 1 cup milk, 200ml
- 1 tsp salt
- 1/8 tsp white pepper
- 1 1/2 tbsp Jinhua ham 金華火腿, minced
- 2 tbsp pine nuts
- 2 tbsp oil
Instructions
- 1
Shell shrimps. Use scissors to snip along the back and remove black intestine.
- 2
Toss with 1/2 tsp salt and marinate in fridge for half hour.
- 3
Rinse the shrimp and blanch until shrimp just becomes opaque. Remove and let shrimps cool.
- 4
Steam ham for 2 mins.
- 5
Beat egg whites until loosened and foamy.
- 6
Mix the cornstarch with a bit of the milk to wet and loosen the starch.
- 7
Then add in rest of the milk, egg whites, cornstarch and cooled shrimps all together and season with 1 tsp salt and white pepper.
- 8
Add oil to a cold wok and turn on a medium heat. When oil is hot* turn off heat and let sit for a minute.
- 9
Give the milk shrimp mixture a good stir before pouring into the oil. You should see the bottom layer firm up and become opaque. Use spatula to scrape the cooked milk towards you and up the side of the wok, tilting the wok so that uncooked milk spreads out. If the milk stops cooking, turn the heat on to the lowest setting. Repeat until all the milk is cooked into curds, remember not to stir, just scrape.
- 10
Once cooked remove immediately from wok by using a large spatula to gently lift the curds and place onto serving plate.
- 11
Let sit for a few minutes, a small bit of water will settle to the bottom. Pour it off.
- 12
Sprinkle the jin hua ham over, scraping in any oil that released during the steaming. Sprinkle pine nuts over.