Protein Recipes Starters

Lobster with Steamed Egg Whites

This clean, delicate and elegant dish makes a perfect appetiser.

Recipe by Mango Tsang Chiu-lit, executive chef – East at Ming Court.

Prep Time and Cook Time
15 minutes; 20 minutes

(2 servings)

• Egg whites (2)
• Spring onions (5g)
• Yunnan ham (3g)
• Cold water (4 taels)
• Salt (a pinch)
• Lobster (300g)
• Vegetable oil (250ml)
• Chicken broth (as desired)
• Cornstarch (a dash)


  1. Prepare ingredients
    • Separate the whites from two eggs.
    • Finely dice the spring onions and Yunnan ham.
  2. Mix egg whites
    • Add cold water to the egg whites, add a pinch of salt and stir.
    • Cover with plastic wrap.
    • Steam for 10 minutes, until the egg whites take on a jelly-like texture.
  3. Chop the lobster
    • Chop the lobster into half-inch pieces.
  4. Fry the lobster
    • Heat oil in a wok and fry the lobster, continuously scooping oil over the lobster to ensure it is covered.
    • When 70 per cent cooked, remove the lobster from the heat and drain excess oil.
    • Return the lobster to the heated wok, adding chicken broth, cornstarch mixed with a bit of water and salt.
  5. Arrange
    • Place the cooked lobster on the egg whites and pour chicken broth over the dish.
  6. Garnish
    • Garnish with the chopped spring onions and Yunnan ham.

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