Description
A legendary Beijing dish. 'Sai' means to surpass. It creates a flavor 'better than crab' using ZERO crab meat. Fluffy egg whites and minced white fish are fried and dressed with black vinegar and ginger, tricking the brain into thinking it's eating premium crab.
Restaurants serving Sai Pang Xie (Crab-flavor Egg White and Fish Stir-fry)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Egg whites/yolks
- White fish
- Milk
- Potato starch
- Black vinegar
- Ginger
- Sugar
- Veg oil
Instructions
- [Authentic Recipe]
- Mince fresh white fish into a fine paste.
- Whip massive egg whites with the fish paste, salt, milk, and starch until airy and fluffy.
- Beat leftover yolks separately.
- Heat generous oil on low-medium. Pour in the egg white mix. Stir gently in circles to scramble it snow-fluffy; plate.
- Briefly scramble the yolks and scatter on top.
- Mix black vinegar, massive grated ginger, and a dash of sugar.
- Drizzle this sauce over the dish right before eating.
Learn more Spice, substitutes, tips
Key spices
Can be made with JP cod or flounder paste and egg whites
Substitutes at Japanese supermarkets
Medium
Pairing
Warm Shaoxing Wine
Trivia
MUST be heavily coated in the 'black vinegar and ginger sauce'. Since this is the traditional dipping sauce for real crab, eating it with eyes closed creates the magical illusion.
Eating tips & etiquette
China, Beijing (Qing Imperial origin)
Allergen
Eggs, Seafood, Dairy, Soybeans, Wheat