📝 About This Recipe
A pinnacle of Shunde culinary craftsmanship, this dish transforms liquid milk into delicate, snowy ribbons through a masterful 'soft-frying' technique. The ethereal sweetness of buffalo milk is elevated by succulent hand-picked crab meat and the savory depth of aged ham, creating a texture as light as air. This modern interpretation brings a sophisticated, fine-dining elegance to a Cantonese classic that challenges even the most skilled wok masters.
🥗 Ingredients
The Milk Base
- 250 ml Full-cream Buffalo Milk (or high-quality whole milk with 4% fat)
- 5 large Egg Whites (chilled)
- 2.5 tablespoons Water Chestnut Starch (sifted for a silkier texture)
- 1/4 teaspoon Fine Sea Salt
- 1/4 teaspoon White Sugar (to balance the savory notes)
The Seafood and Aromatics
- 120 grams Fresh King Crab Meat (steamed and flaked)
- 20 grams Smithfield or Jinhua Ham (finely minced and steamed)
- 2 pieces Dried Scallops (Conpoy) (soaked, steamed, and shredded)
- 4 tablespoons Lard or Neutral Oil (lard provides the most authentic flavor)
- 1 teaspoon Shrimp Oil (optional, for depth of flavor)
Garnish and Texture
- 1 tablespoon Toasted Pine Nuts (for a nutty crunch)
- 3 stems Fresh Chives (finely minced)
- 1 sheet Edible Gold Leaf (for fine dining presentation)
👨🍳 Instructions
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1
Prepare the milk mixture: In a large glass bowl, whisk the egg whites gently until the proteins are broken down but not foamy. You want to avoid creating air bubbles.
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2
In a separate small bowl, slurry the water chestnut starch with 2 tablespoons of the milk until perfectly smooth.
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3
Combine the remaining milk, starch slurry, salt, and sugar with the egg whites. Strain the entire mixture through a fine-mesh sieve twice to ensure an ultra-smooth consistency.
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4
Fold in 80g of the steamed crab meat and the shredded dried scallops into the milk mixture, reserving the rest for garnish.
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5
Prepare your wok: Ensure the wok is perfectly clean. Heat it over high heat until it starts to smoke, then rub with oil and pour the oil out (longyao) to create a non-stick surface.
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6
Reduce the heat to the lowest possible setting. Add the lard or neutral oil. The oil temperature should be around 80°C (175°F)—warm but not sizzling.
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7
Pour the milk mixture into the center of the wok. Let it sit for 5 seconds until the bottom just begins to set.
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8
Using a flat wok spatula, use a gentle 'pushing' motion from the edge of the wok toward the center. Do not stir in circles; you are looking to create layers like folded silk.
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9
As the liquid thickens and forms soft curds, continue the rhythmic pushing. If the wok gets too hot, lift it off the flame momentarily.
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10
Just before the milk is fully set (it should still look slightly moist and glistening), fold in the minced ham and half of the pine nuts.
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11
The entire frying process should take no more than 2-3 minutes. The final result should be a mound of soft, white, billowing ribbons with no browning.
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12
Plate immediately onto a warm ceramic dish. Top with the remaining king crab meat, pine nuts, and minced chives.
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13
Carefully place a small fragment of gold leaf on top for a final touch of luxury.
💡 Chef's Tips
Use water chestnut starch instead of cornstarch; it provides a superior 'crisp' yet tender set that doesn't weep water. Temperature control is everything—if the oil is too hot, the milk will turn yellow and brown; if too cold, it will stick. Always use the freshest egg whites possible; older eggs have thinner whites that won't hold the milk structure as well. Buffalo milk is traditional due to its high fat and protein content, which allows it to solidify beautifully; if using cow's milk, ensure it is full-cream. Do not over-whisk the eggs; air bubbles will cause the dish to look like a sponge rather than smooth velvet.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Blanc de Blancs Champagne to cut through the richness of the milk. Serve alongside a light, ginger-dressed cucumber salad to provide a refreshing textural contrast. A side of premium soy sauce with bird's eye chilies can be offered for those who prefer a spicy kick. Traditionalists often serve this with a small bowl of crispy fried vermicelli noodles for added crunch. Follow this dish with a hot cup of Aged Pu-erh tea to cleanse the palate.