Shrimp Steamed Egg (虾仁蒸蛋)

虾仁蒸蛋

Shrimp Steamed Egg (虾仁蒸蛋) — a Cantonese Chinese recipe made with large eggs, raw shrimp, ready in about 25 minutes. Step-by-step instructions with photos.

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.
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.
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.
4. While the egg steams, quickly blanch the shrimp in boiling salted water for 60 seconds until pink. Remove and pat dry.
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.