Pistachio Egg Puffs with Shrimp and Scallops
开心果虾扇贝蛋卷
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Pistachio Egg Puffs with Shrimp and Scallops
开心果虾扇贝蛋卷
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| Servings |
| 4-6Servings 人份 |
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Ingredients
- 1/2tsp / 1g onion salt 洋葱盐
- 1/4tsp / 1g white pepper 白胡椒粉
- 1tsp / 5g cornstarch 玉米淀粉
- 4oz / 115g small shrimp 小虾butterflied （切成蝴蝶状）
- 4oz / 115g bay scallops 带子
- 2tsp + amount cooking oil 炒菜油for frying omelet 用来炒蛋
- 6 egg whites 蛋清lightly beaten 轻轻打散
- Apinch of onion salt and white pepper撒上少许洋葱盐和白胡椒粉
- 1/4cup / 15g sliced yellow and green chives 黄绿两色葱花
- 2tbsp / 15g seafood or chicken stock 海鲜汤或鸡汤
- 2tsp / 10g rice wine 料酒
- 1/3cup / 35g lightly crushed California pistachios and whole California pistachios 轻轻压碎的加州开心果和整颗开心果mixed （混合）
- 1 green onion 青葱thinly sliced 切成薄片
- Saffron threads 藏红花丝
- Tobiko 飞鱼籽
Instructions
- In a medium bowl, combine marinade ingredients. Add shrimp and scallops to marinade; stir to coat. Set aside for 15 minutes. 在一个中等大小的碗里，混合腌料材料。将虾和扇贝加入腌料中，搅拌均匀，静置15分钟。
- Place a medium non-stick frying pan over medium-high heat until hot. Add cooking oil, swirling to coat sides. Add egg whites, swirling pan to make a fluffy omelet. Add a pinch of salt and pepper. Cook for 1 – 2 minutes. Be careful not to overcook. Lift out of pan, drain and set aside. 在中高温度下加热中等大小的不粘锅，加入食用油，转一转锅，使锅内表面涂上一层油。加入蛋清，摇晃锅子使蛋清变成松软的煎蛋。加入少许盐和胡椒粉，煮1-2分钟，不要过度煮熟。取出放在一旁沥干备用。
- Add 2 teaspoons cooking oil to pan. Add shrimp and scallops; cook until shrimp turn pink. Add chives, stock, wine, and pistachios; cook for 1 minute. Turn off heat. Add egg white mixture; mix well. 加入2茶匙的食用油，加入虾和扇贝，炒至虾变成粉红色。加入葱花、高汤、料酒和开心果，煮1分钟。关火。加入之前炒熟的蛋白；拌匀。
- Plate stir-fry and garnish with green onion, saffron threads, and tobiko. 装饰上青葱、藏红花丝和鱼籽，即可出盘。