Velvet Egg White “Crab” Recipe on Food52

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Summer,Stir-Fry,Spring

Calling this 'mock crab' belies the finesse required to make this Shanghainese dish, which leans upon a technique called velveting to create its delicate texture.

As is often the case, most of these culinary origin stories sit somewhere between historical fact and mythical folklore. But the story goes that somewhere between 110 and 160 years ago, Dowager Empress Cixi had a sudden hankering for crab. As the de facto ruler of China in the late Qing dynasty, her court was in Beijing, far from the sea. Which is to say that crab was not readily available.

Despite the origins of this dish as a form of imitation crab, I find this dish to be quite a nuanced exploration of texture; all in all, this is quite a technical dish. Which explains why I’ve chosen to include the primary technique, “velveting,” into the English translation of the dish. Elsewhere, this dish may be translated in English as “scrambled egg whites ” or “mock crab,” which belies the elegance and skill behind developing this dish.

Summer Stir-Fry Spring Vegetable

 

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