Cherry & Dennis Recipes
Steamed Egg Custard with Tofu and Prawns
蝦仁豆腐蒸水蛋
Recipe overview
Steamed Egg Custard with Tofu and Prawns is a practical home-style dish presented in twelve clear steps.
01
Ingredients
Ingredients
- 3 piece eggs
- 300 g silken tofu
- 180 g peeled prawns
- 300 ml warm water
- 0.50 tsp salt
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 stalk spring onion
02
Tools
- knife
- cutting board
- mixing bowl
- measuring spoons
- steamer
- steaming rack
- serving plate
03
Steps
Step 1
Prepare the main ingredient
Crack the 3 eggs into a bowl and beat gently without making foam.
Step 2
Prepare supporting ingredients
Cut the silken tofu into thick slices; peel, devein and pat the prawns dry.
Step 3
Mix the seasoning
Mix 300 ml water and 1/2 tsp salt into the eggs, then strain.
Step 4
Marinate evenly
Rest the egg mixture for exactly 2 minutes, then skim off surface bubbles.
Step 5
Arrange on a plate
Arrange the tofu and prawns in a heatproof dish and slowly pour the egg mixture around them.
Step 6
Boil the steamer water
Bring the steamer water to a full boil.
Step 7
Place in the steamer
Cover the egg dish with a heatproof plate or lid and place it in the steamer.
Step 8
Steam until cooked through
Steam over medium heat for exactly 12 minutes.
Step 9
Check doneness
Gently shake the dish; the centre must be set and the prawns opaque and at least 63°C.
Step 10
Rest off the heat
Rest off the heat, covered, for exactly 2 minutes.
Step 11
Add the final seasoning
Drizzle with 1 tbsp light soy sauce and 1 tsp sesame oil, then scatter the sliced 1 spring onion.
Step 12
Serve hot
Serve the custard hot and intact.
Common mistakes
- Do not skip the doneness check.
Tips
Measure every ingredient before starting.
