Shrimp Steamed Egg (虾仁蒸蛋)

虾仁蒸蛋

Shrimp Steamed Egg (虾仁蒸蛋) — CantoneseGuangdong (广东) home cooking.

Ingredients

• large eggs
• raw shrimp, peeled and deveined
• warm water
• light soy sauce
• sesame oil
• scallions, finely chopped
• salt
• white pepper

Instructions

1. Beat the eggs in a bowl with a pinch of salt and white pepper until just combined — do not over-whisk to avoid foam. (Eggs evenly mixed, slight foam OK)
2. Add warm water (about 40C, warm to touch but not hot) to the beaten eggs. Mix gently. Strain through a fine sieve into a steaming bowl to remove bubbles and achieve silkiness. (Liquid smooth and homogenous, no bubbles on surface)
3. Cover the bowl tightly with heatproof plastic wrap or a plate. Bring a pot of water to a boil, then reduce to a steady simmer. Place the bowl inside, cover the pot, and steam on medium-low heat for 12 minutes. (Egg set like a firm custard, jiggles slightly in center)
4. While the egg steams, quickly blanch the shrimp in boiling salted water for 60 seconds until pink. Remove and pat dry. (Shrimp turn opaque pink and curl into C-shape)
5. Gently place 5-6 prawns on top of the set steamed egg. Drizzle with soy sauce and sesame oil. Garnish with chopped scallions. Serve immediately. (Glossy egg surface with bright pink shrimp and green scallions)