top of page
Writer's pictureMichelle Lee

Steamed Egg With Prawns

Simple recipe of steamed savoury egg custard or better known as steamed water egg "蒸水蛋". Literally it is just mixing water into egg mixture and steamed over boiling water till it set into smooth custard like texture.

Ingredients: (serves 1-2)

1 Egg (I'm using Grade B egg)

7 pcs Prawn

60ml Water

Marinate for prawn:

Dash of white pepper

Pinch of Salt

Pinch of Sugar

1/3tsp Shao Xing Wine

Sauce:

(Mix all in a bowl and microwave for 20 secs or you can cook in a pan till sugar melted)

2 tsp Light Soy Sauce

5 tsp Water

1/2 tsp Sugar

1/2 tsp Cooking Oil

Some water for steaming

Step by Step:

1. Clean prawns by removing the shell, leaving the tail intact. Cut along the back of the prawns & remove the black vein. Make a butterfly cut by cutting deeper on the back, like slicing into 2 but not all the way thru. Cut thru a small hole in the center about 1cm. Bent & push in the tail into the hole. Marinate the prawns for about 10mins to eliminate fishy smell.

2. Heat up some water in a wok to prepare for steaming process.

3. Beat eggs in a bowl. Then add in white pepper and water. Stir to mix evenly.

4. Put egg mixture in a porcelain plate. (Type of plate will affects steaming time. If you are using metal/aluminium plate, cut short the steaming time). Just bear in mind, do not use glass plate for steaming, except Pyrex type)


5. Arrange prawns in the egg mixture. Discard the marinating sauce.

6. Once water is already boiling in the wok, carefully put in the plate of egg mixture.

7. Steam on medium low heat for 5 mins with lid slightly open. If the center is still watery, you can continue to steam for a while more or turn off the fire & let it sit in the covered wok until fully set.

(you will need longer steaming time if cook more eggs)

8. Before serve, slowly pour in the cooked soy sauce mixture and garnish with some spring onions.

Happy Cooking.

2,830 views0 comments

Recent Posts

See All

Comments


    bottom of page