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

Ingredients
(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)

Steps

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.