Chinese · Lunch
Cantonese Steamed Egg with Shrimp
Silky steamed egg custard set with plump prawns, finished with a light soy and sesame drizzle, a Cantonese home classic.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
245Calories
28gProtein
12gFat
3gCarbs
1gSugar
0gFiber
680mgSodium
285mgChol
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Instructions
1
Prep
Whisk 4 large beaten eggs with 320ml warm water, 3 tbsp light soy sauce, 1.5 tsp sesame oil, 1 tsp Shaoxing wine, 0.5 tsp white pepper, and 0.5 tsp salt until fully combined. Strain through a fine sieve into a shallow heatproof bowl (approximately 9–10 inches). Arrange 300g halved shrimp evenly over the surface.
2
Steam
Cover bowl tightly with cling film or a plate. Steam over medium heat for 14 to 16 minutes until the custard is just set with a slight wobble at the centre; do not overcook or the surface will pit.
3
Finish and plate
Remove cover and drizzle with 1 tsp light soy sauce and 0.5 tsp sesame oil. Scatter 2 finely sliced scallion stalks over top. Divide between two bowls and serve immediately with steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 300g (10.6 oz) raw shrimp
- 320ml (1 1/3 cup) warm water
- 3 tbsp light soy sauce
- 1.5 tsp sesame oil
- 1 tsp Shaoxing rice wine
- 0.5 tsp white pepper
- 0.5 tsp fine sea salt
- 2 scallions