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Servings 人份
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Ingredients
- 1/2 tsp / 1g onion salt 洋葱盐
- 1/4 tsp / 1g white pepper 白胡椒粉
- 1 tsp / 5g cornstarch 玉米淀粉
- 4 oz / 115g small shrimp 小虾 butterflied （切成蝴蝶状）
- 4 oz / 115g bay scallops 带子
- 2 tsp + amount cooking oil 炒菜油 for frying omelet 用来炒蛋
- 6 egg whites 蛋清 lightly beaten 轻轻打散
- A pinch of onion salt and white pepper 撒上少许洋葱盐和白胡椒粉
- 1/4 cup / 15g sliced yellow and green chives 黄绿两色葱花
- 2 tbsp / 15g seafood or chicken stock 海鲜汤或鸡汤
- 2 tsp / 10g rice wine 料酒
- 1/3 cup / 35g lightly crushed California pistachios and whole California pistachios 轻轻压碎的加州开心果和整颗开心果 mixed （混合）
- 1 green onion 青葱 thinly sliced 切成薄片
- Saffron threads 藏红花丝
- Tobiko 飞鱼籽
Ingredients
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Instructions
- In a medium bowl, combine marinade ingredients. Add shrimp and scallops to marinade; stir to coat. Set aside for 15 minutes. 在一个中等大小的碗里，混合腌料材料。将虾和扇贝加入腌料中，搅拌均匀，静置15分钟。
- Place a medium non-stick frying pan over medium-high heat until hot. Add cooking oil, swirling to coat sides. Add egg whites, swirling pan to make a fluffy omelet. Add a pinch of salt and pepper. Cook for 1 - 2 minutes. Be careful not to overcook. Lift out of pan, drain and set aside. 在中高温度下加热中等大小的不粘锅，加入食用油，转一转锅，使锅内表面涂上一层油。加入蛋清，摇晃锅子使蛋清变成松软的煎蛋。加入少许盐和胡椒粉，煮1-2分钟，不要过度煮熟。取出放在一旁沥干备用。
- Add 2 teaspoons cooking oil to pan. Add shrimp and scallops; cook until shrimp turn pink. Add chives, stock, wine, and pistachios; cook for 1 minute. Turn off heat. Add egg white mixture; mix well. 加入2茶匙的食用油，加入虾和扇贝，炒至虾变成粉红色。加入葱花、高汤、料酒和开心果，煮1分钟。关火。加入之前炒熟的蛋白；拌匀。
- Plate stir-fry and garnish with green onion, saffron threads, and tobiko. 装饰上青葱、藏红花丝和鱼籽，即可出盘。
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.