Ingredients:
3 1/2
oz(100g) shrimps, shelled
2 tsp. (10g) Chinese ham,
steamed and diced
3 1/2 oz (100g) chicken livers,
diced
1 oz (25g) olive nuts, deep-fried
11
egg whites marinade:
1/4 tsp. salt, or to taste
1/2 egg white
2 tbsp water chestnut flour
(substitute cornstarch)
1/4 tsp. salt, or to taste
10 tbsp (150ml) vegetable oil for deep-frying
1/4 tsp. cornstarch (corn flour)
14oz
(400ml) milk
1/4 tsp. baking soda
1/4 tsp.
MSG
Directions:
1. Beat 11
egg whites. Add salt and water chestnut flour into milk. Stir
in egg white and mix well.
2. Mix the
shrimps with the marinade and let stand . Cook the chicken
liver in boiling water until barely cooked, remove and drain.
3. Heat 4
tbsp of the vegetable oil in a wok over medium heat to210oF
(100oC), or until small bubbles appear around a piece of green
scallion or ginger tossed into the oil. Add the shrimps and
chicken liver, and fry just long enough to seal in the juices.
Remove and drain well.
4. Heat 6 tbsp oil in the wok over
low heat to just warm. Gradually add the milk, stirring in
only one direction until the milk thickens. Add the shrimps,
chicken livers, and ham. Cook , stirring until the milk is
cooked. Remove in a dish. Sprinkle with the deep-fried olive
nuts, and serve.
