The words ‘Fu Rong’ mean egg whites and in recipes denote a classic Cantonese cooking method, though the term is often associated with the quite different egg foo young of western Chinese restaurant. This dish can be made with any kind of seafood.
Ingredients: (Serves 6)
- 450 g/1 lb lobster meat
- 3 tablespoons Shaoxing rice wine
- 3 teaspoons finely chopped ginger
- 1½ teaspoons salt
- 12 egg whites
- ½ teaspoon cream of tartar
- oil for deep-frying
- 125 ml/4 fl oz/½ cup chicken stock
- ¼ teaspoon freshly ground white pepper
- 1 teaspoon roasted sesame oil
- 1 teaspoon cornstarch (cornflour)
- 2 scallions (spring onions), finely chopped
For the garnish:
- 2 scallions (spring onions), green part only, sliced
Method:
Cut the lobster meat into pieces, put in a bowl with 1 tablespoon of the rice wine, 1 teaspoon of the ginger and ½ teaspoon of the salt and toss lightly to coat.
Beat the egg whites and cream of tartar using a balloon whisk or electric beaters until stiff. Fold the lobster into the egg white mixture.
Fill a wok one-quarter full of oil. Heat the oil to 190°C/375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Pour the lobster into the wok in batches – do not stir, otherwise it will scatter, but gently stir the oil from the bottom of the wok so that the ‘fu rong’ rises to the surface. Remove each batch as soon as it is set, without letting it go too brown, and drain well. Pour off the oil from the wok, leaving 2 tablespoons.
Combine the chicken stock, remaining rice wine and salt, white pepper, sesame oil and cornflour.
Reheat the reserved oil over high heat until very hot and stir-fry the finely chopped scallions and the remaining ginger for 10 seconds, or until fragrant. Add the stock mixture and cook, stirring constantly to prevent lumps, until thickened. Add the cooked lobster mixture and carefully toss it in the sauce.
Transfer to a serving platter, sprinkle with the sliced spring onion and serve.