Pistachio Egg Puffs with Shrimp and Scallops
Suggested Wine Pairing: Sonoma Coast Chardonnay or Crémant de Bourgogne Brut
Yield
Ingredients
Marinade
1/2 tsp onion salt
1/4 tsp white pepper
2 tsp cooking oil
1/2 tsp sesame oil
1 tsp cornstarch
Shrimp
4 oz small shrimp, butterflied
4 oz bay scallops
Egg white stir-fry mixture
2 tsp + amount for frying omelet, cooking oil
6 egg whites, lightly beaten
1/4 cup sliced yellow chives
2 tbsp seafood or chicken stock
2 tsp rice wine
1/4 cup lightly crushed California pistachios and whole California pistachios (mixed)
Instructions
Marinade
In a medium bowl, combine marinade ingredients.
Shrimp
Add shrimp and scallops to marinade; stir to coat. Set aside for 15 minutes.
Egg white stir-fry mixture
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. Cook for about 2 minutes. Be careful not to overcook. Lift out of pan, drain and set aside.
Add 2 teaspoons cooking oil to pan. Add shrimp and scallops; cook until shrimp turn pink. Add chives, stock, and wine; cook for 1 minute. Add egg white mixture and pistachios; mix well.
Assembly:
1 green onion, thinly sliced
Saffron threads
Plate stir-fry and garnish with green onion and saffron threads.
Equipment, smallware and tools: Medium bowl, whisk, tongs, cutting board, Chef’s knife, non-stick frying pan, cooking spatula, serving plate.
Ingredients
Marinade
1 g onion salt
1 g white pepper
10 g cooking oil
1 g sesame oil
5 g cornstarch
Shrimp
115 g small shrimp, butterflied
115 g bay scallops
Egg white stir-fry mixture
10 ml + amount for frying omelet, cooking oil
6 egg whites, lightly beaten
15 g sliced yellow chives
15 g seafood or chicken stock
10 g rice wine
25 g lightly crushed California pistachios and whole California pistachios (mixed)
Instructions
Marinade
In a medium bowl, combine marinade ingredients.
Shrimp
Add shrimp and scallops to marinade; stir to coat. Set aside for 15 minutes.
Egg white stir-fry mixture
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. Cook for about 2 minutes. Be careful not to overcook. Lift out of pan, drain and set aside.
Add 10 ml cooking oil to pan. Add shrimp and scallops; cook until shrimp turn pink. Add chives, stock, and wine; cook for 1 minute. Add egg white mixture and pistachios; mix well.
Assembly:
1 green onion, thinly sliced
Saffron threads
Plate stir-fry and garnish with green onion and saffron threads.
Equipment, smallware and tools: Medium bowl, whisk, tongs, cutting board, Chef’s knife, non-stick frying pan, cooking spatula, serving plate.
Martin Yan
