Steamed Prawns with Shaoxing Wine and Egg White “花雕蛋白蒸虾”

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The best and simple way to showcase the goodness and “sweetness” of fresh seafood – Steam it with less seasoning. My personal favourite in this recipe is the egg. It is nicely incorporated with the liquid from the steamed prawns and the aroma of Shaoxing wine. Really, it is da bomb!

If you’re looking for fresh, locally caught seafood, you can purchase them directly at My Fishman’s website. They do deliver to your home 😉

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Here’s the recipe:

Preparation

Servings: 3 to 4 persons
Difficulty level: Beginner

Step-by-step

  1. Combine egg white, water, Shaoxing wine, salt and sugar. Lightly whisk and mix until well combined. Set aside
  2. Devein prawns with toothpick and clean them.
  3. Place prawns on a heatproof dish.
  4. Top prawns with julienned ginger.
  5. Steam prawns for 5 minutes on high heat.
  6. Remove prawns from wok. Do not remove any liquid from the steamed prawns – that’s GOLD!
  7. Pour egg white mixture around the prawns. Remove any bubbles.
  8. Tip: Cover dish with heatproof cling wrap. This will ensure you a silky smooth steamed egg surface.
  9. Return to the steamer for 8 on high heat or until egg is set. Time may vary depending on your flame and dish type – Metal dishes cook faster than ceramic dishes.
  10. Garnish with chopped spring onions.
  11. Serve while it’s hot. Enjoy!