Choi Sum – Choisum in Dough Coat with Oyster Sauce – Chinese Flowering Cabbage / Brassica Chinensis

Mix flour with salt.

Melt butter in warm water, add the milk and add the lukewarm butter-water mixture to the flour form and stir a smooth, liquid dough.

Season with salt and a pinch of ginger.

Whip the egg whites until stiff and gently fold into the batter.

Pull the flowering sprouts through the batter and fry in hot oil until golden brown on both sides.

Serve the sprouts on a plate with the yellow flowers and the oyster sauce.

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