Fluffy Egg White with Prawn
Ingredients
500g broccoli cut into bite-sized pieces
1 table spoon cornflour
½ tea spoon fine salt
50ml MARIGOLD Evaporated Filled Milk
50ml water
1 table spoon chicken seasoning stock
6 large size egg white
6 tbsp oil
100g prawn, cleaned
Fresh Chilli, thinly sliced
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Boil water in a pot and blanch the broccoli. At the same time, prepare a bowl of water with ice. Once the broccoli has cooked, remove it from the pot and place it in the cold water for 10 minutes. Then dry and put it on a plate.
In a medium bowl, mix the cornflour and salt with a few spoons of water. Add in the MARIGOLD Evaporated Filled Milk, water, chicken stock and egg white and stir it with a wooden ladle (do not beat it).
Heat the oil in a wok and then pour the white egg, put the prawns evenly and quicky stir until the texture becomes fluffy and crumbled.
Put the eggs into a large strainer to drain the excess oil and put it on the broccoli. Garnish with cut chilli before serving.
Make sure the oil is hot enough before adding in the egg mixture and stir constantly to achieve a fluffy and creamy texture.
