Daliang Stir-Fried Fresh Milk (Fried Egg White with Milk)
A classic Cantonese dish from Shunde, featuring silky white curds made from egg whites and milk, stir-fried with shrimp and ham—a true test of wok skills.
Ingredients
10 items- Whole milk 250 ml
- Egg whites 6 (about 180 g)
- Cornstarch 30 g
- Salt 3 g
- White sugar 5 g
- Shrimp (prawns) 100 g
- Cooked ham 30 g
- Olive nuts (optional) 20 g
- Cooking oil as needed
- Shaoxing wine 5 ml
Nutrition
Steps （8 steps）
Separate 6 eggs, placing only the whites into a large bowl (no yolk). Approx. 180 g; chill until needed.
Add milk, cornstarch, salt, and sugar to the egg whites. Stir gently in one direction for 1 minute until smooth, then strain twice for a silky texture.
Toss shrimp with Shaoxing wine and a pinch of salt; marinate 5 minutes. Dice ham into small pieces.
Heat oil (about 500 ml) in a wok over medium heat to 120°C (four-cheng). Slide shrimp in and stir-fry 30 seconds until curled and opaque; drain.
Clean the wok, heat until smoking, add 30 ml oil to coat, then pour out leaving only a thin film (~10 ml). Reduce to medium-low heat (three-cheng).
Pour in the milk-egg mixture. Using a spatula, gently push from the edge toward the center as the bottom sets. Let uncooked liquid flow under. Continue 2–3 minutes until fully set, white as jade, without releasing liquid.
Add shrimp and ham; quickly toss for 30 seconds, then turn off heat. Residual heat will finish cooking while keeping the curds tender.
Plate and garnish with fried olive nuts or extra ham. Serve immediately for the best silky texture.
Tips
Key: Use medium-low heat and a gentle pushing motion instead of vigorous stir-frying to prevent water release. Always strain the milk-egg mixture. Pre-cooking the shrimp enhances flavor.
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