Cantonese Steamed Egg with Prawns
ChineseChinese RecipesDesi eggsMedium
A silky Cantonese steamed egg custard topped with tender prawns and spring onions. Light, delicate and perfect with rice.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 3 Desi eggs
- 8 medium prawns, peeled (alternative: small chicken pieces)
- 200ml warm water or light stock
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 spring onion, chopped
- Salt and white pepper to taste
Method
- Beat the eggs gently with the warm water, salt and pepper; strain into a heatproof bowl.
- Cover with cling film or a plate and steam on medium heat for 8 minutes.
- Place the prawns on top and steam for 3 more minutes until pink.
- Drizzle with soy sauce and sesame oil.
- Scatter spring onions and serve hot.
Nutrition — estimated per serving
Calories (estimate)180 kcal
Protein (estimate)18 g
Fat (estimate)9 g
Carbs (estimate)3 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Straining the egg mix gives a silky finish. Cook prawns and eggs fully. Prawns are available at large supermarkets and fish markets; chicken pieces work as an alternative. Contains egg, prawns (shellfish) and soy.