Velvet Egg White “Crab”

Ingredients

• FOR THE CRAB VINEGAR:
• 3 tablespoons 45 grams) Zhenjiang black vinegar
• 1 tablespoon (15 grams) light soy sauce
• 1 1/2 tablespoons (10 grams) white sugar
• 1 teaspoon (7 grams) honey
• 1/2-inch knob fresh ginger (about ½ ounce; 15 grams), diced finely
• FOR THE EGG YOLK MIXTURE:
• 1 teaspoon Shaoxing wine
• 1/2 teaspoon kosher salt
• 1 teaspoon rice vinegar
• 2 salted duck egg yolks, mashed
• FOR THE VELVET EGG WHITE
• 3 tablespoons (45 grams) neutral oil
• 6 egg whites
• 2 egg yolks
• 1/2 cup (90 grams) whole milk or evaporated milk
• 1 teaspoon cornstarch or potato starch
• 1/2 teaspoon (3 grams) kosher salt
• 1/2 teaspoon (2 grams) white sugar
• 1 pinch ground white pepper
• FOR GARNISH (OPTIONAL):
• 1 head of broccoli, broken into florets, stem reserved for another recipe
• 25 grams (about 10 pieces) dried scallops, soaked for at least 30 minutes or overnight and steamed until soft.

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