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| Empresses'
Simulation of Crab (Peking) |
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| 450 g (1 lb)
white fish fillets, cut into matchstick-sized shreds 1 1/2 tablespoons cornflour 8 egg whites, beaten lightly 250 ml (8 fl oz) vegetable oil, plus 1 tablespoon warm oil 3 tablespoons chicken stock 1 1/2 teaspoons salt pinch of MSG 2 egg yolks 2 teaspoons finely chopped root ginger 2 teaspoons wine vinegar sliced tomato, to garnish 1. Sprinkle the fish with cornflour and toss to coat evently. 2. Add the fish to the egg whites and turn to coat each piece thickly, then add the warm oil. 3. Heat the remaining oil in a wok. Add the fish and fry gently in batches until puffed. Lift out with a slotted spoon and drain on paper towels. Pour off the oil. 4. Mix together the chicken stock, salt and MSG. Pour this into the wok, add the fish and turn and tir gently over low heat for 2 mi nutes. 5. Place the fish on a well heated serving dish. Break the raw egg yolks over the fish. MIx the ginger and vinegar together and pour over the top of the yolks and stir into the fish. Garnish with sliced tomato or radishroses, if liked. Be sure not to overcook the fish: it should be white and translucent, to contrast with the egg yolks. |
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