Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sesame | 1 tbsp (14g) | 120 |
| Scallop | 100g cooked | 111 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Dry Scallop 20 g
- Egg, use white only 6 pcs
- Egg Yolk 1 pc
- Seasoning
- Evaporated Milk 4 tbsp
- Salt 1/2 tbsp
- Cornflour 1 tbsp
- Sesame, Pepper dash
- Sauce in a saucer
- Fine-diced Ginger 1/2 tbsp
- Vinegar 2 tbsp
Directions
Wash dry scallop, then soak into water for at least 2 hours, save water
Steam the dry scallop with one slice of ginger in a saucer, 1/2 hour
Tear the steamed dry scallop finely when they cool down
Whisk the egg white, add dry scallop and seasoning, whisk again
Heat wok, add 4 tbsp of oil , pour the egg white in whisking action
Stir fry in low heating until congeal and cooked, dish up
Add the uncooked egg yolk onto surface, serve with sauce
Category:Hong Kong Recipes
Category:Hong Kong Snacks