Egg White Mixture

  • Egg White 6.0 pc
  • Corn starch 5.0 g


“Pomegranate” Scallop Ball

  • Crab Meat 300.0 g
  • Egg White 100.0 g
  • Fresh Milk 120.0 g
  • Carrot, diced 75.0 g
  • Celery, diced 75.0 g
  • Asparagus, diced 120.0 g
  • Fresh Scallop, diced 250.0 g
  • Asparagus 300.0 g
  • Water Chestnut, diced 120.0 g


  1. Egg White Mixture

    • Mix the ingredients well, set aside.
  2. Seasonings

    • Mix the seasonings well, set aside.
  3. “Pomegranate” Scallop Ball

    • Blanch scallops and pat dry. Blanch crab meat and strain dry. Blanch 3 stalks of asparagus and strain dry.
    • Mix corn starch with water, whisk in 4 egg whites and mix well. Heat up a little oil in a frying pan, slowly pour in egg white mixture, pan fry over low heat till it sets into an egg white skin.
    • Slightly heat up some oil in a pan, add 100g of egg white, stirring lightly to form egg white strips. Drain off excess oil and set aside.
    • Stir frywater chestnut, asparagus, carrot and celery in an oil pan till fragrant, add scallops, crab meat, egg white strips and seasonings and stir fry till well mixed. Lastly, whisk in fresh milk and cook till mixture is reduced.
    • Fill egg white skin with sautéed seafood mixture and wrap into a pomegranate shaped ball.
    • Lay stalks of asparagus on plate and place “pomegranate” on top. Ready to serve.