Ingredients
- Eggs — 4
- Fresh shrimp — 15
- Scallion — 1
- Salt — 1/2 tsp
- Warm water — 1 bowl
- Oil — 1 tbsp
Steps
- Gather all ingredients.
- Add one tablespoon of oil to the steaming bowl and rotate to coat the walls (this prevents the custard from sticking).
- Beat the eggs with salt until well mixed.
- Slowly pour in warm water (slightly warm, not hot!) while stirring. The ratio of egg to water is about 1:1.5.
- After mixing, let it sit for 2-3 minutes, then start steaming from cold water. Meanwhile, peel the shrimp, cut a slit along the back and remove the vein. Marinate with a little salt (add cooking wine if you find shrimp too fishy).
- After about 10 minutes from when the water starts boiling, the egg should be mostly set. Reduce heat, carefully open the lid and add the shrimp (use low heat to avoid steam burns!).
- Cover and steam on high heat for 2 more minutes. Turn off heat and wait 1 minute before opening. Your silky shrimp egg custard is ready!
- Garnish with chopped scallions and serve! You can drizzle with steamed fish soy sauce or sesame oil. Look — no bubbles, smooth as tofu pudding!
