For ➍3 eggs
40 cl stock
½ ts salt
1 tbs rice wine
50 g prawns, shelled
10-15 g dried scallops, soaked in warm water until soft, tear into small pieces*
3 shiitake mushrooms, sliced thinly
5 cm knob of ginger, shredded
spring onion/scallion, shredded
Beat 3 eggs with salt and rice wine, then add in the stock.
Use 1 big or 4 small soup bowls to steam the eggs. Place half of prawns, mushrooms and dried scallops in the bowl(s).
Pour the egg mixture slowly into the bowl(s).**
Heat up a steamer or a wok, half filled with water. Put the bowl(s) into the steamer, lower the heat and let it cook for 10 m. The egg custard should be wobbly.
Carefully place the remaining prawns, mushrooms and dried scallops on the surface of the egg custard. Let it steam for another 3-5 m until the egg custard is cooked.
Serve with shredded spring onions and ginger.
*Use fresh or thawed scallops instead.
**If bubbles appear, straighten with a piece of paper.
Versatile versions of steamed eggs are a common dish in Chinese households. It can include almost anything: minced pork, fish slices or clams, pig's intestines or duck liver.Try the similar Japanese chawan mushi.
