By Chef Pung Lu Tin
Ingredients:
350ml fresh milk
300g Egg white
80g Shrimp
80g Scallop
50g Crab meat
20g Butter
Seasoning:
½tsp salt
½tsp chicken powder
10g Potato Flour
Steps:
1. Cut the shrimps and scallops into cubes, then boil them together with the crab meat. Set aside.
2. Put the fresh milk and egg whites into a bowl, then add chicken powder, salt and potato flour, mix well and set aside.
3. Heat the wok, add butter, pour in the milk mixture, and stir-fry over low heat until thickened.
4. Add crab meat, shrimps and scallops and stir-fry evenly. Serve on plate.
大良海鲜鲜奶
材料：
鲜奶 350 毫升
蛋白 300 克
虾仁 80 克
帶子 80 克
蟹肉 50 克
牛油 20克
调味料：
盐 ½ 茶匙
鸡粉½ 茶匙
做法：
1. 将虾仁及帶子切成粒状，然後连同蟹肉一起汆水。备用。
2. 将水牛奶及蛋白放入碗，再加入鸡粉及盐，拌勻，备用。
3. 把镬烧热后，加牛油，倒入奶浆，小火炒至稠身。
4. 放入蟹肉、虾仁、帶子，炒勻。上碟即成。