Herb Salt Chinese Dairy-Free High Protein 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.

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Chinese

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

10 minsPrep

15 minsCook

25 minsTotal

EasyLevel

🍵Chrysanthemum Tea (Jú Huā Chá) 🥂Pinot Grigio (Friuli)

Nutrition per Serving

245 Calories

28g Protein

12g Fat

3g Carbs

1g Sugar

0g Fiber

680mg Sodium

285mg Chol

Ingredients

For 2 servings

large eggs 4

raw shrimp 300g (10.6 oz)

warm water 320ml (1 1/3 cup)

light soy sauce 3 tbsp

sesame oil 1.5 tsp

Shaoxing rice wine 1 tsp

white pepper 0.5 tsp

fine sea salt 0.5 tsp

scallions 2

Instructions

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.

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.

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.

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