Chinese Cantonese Steamed Egg with Shrimp

Ingredients

• 4 large eggs
• 1 1/2 cups warm chicken stock or water
• 8 oz peeled shrimp
• 1 1/2 cups cooked rice, for serving
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp rice wine or dry sherry
• 1 tsp freshly grated ginger
• 2 scallions, thinly sliced
• 1/2 tsp fine salt
• White pepper

Steps

1. Beat the eggs gently with a fork rather than whisking them. Whisking incorporates air, and air bubbles are what leave the finished custard pocked and spongy instead of silky.
2. Measure the stock: use exactly 1 1/2 times the volume of the beaten eggs. Less and the custard is rubbery; more and it will not set.
3. The stock must be warm, not hot and not cold. Hot stock scrambles the eggs on contact, cold stock lengthens the steaming time unevenly.
4. Stir the warm stock into the eggs with the salt and rice wine, then pour the mixture through a fine sieve into a shallow heatproof dish. Skim off any surface bubbles with a spoon.
5. Cover the dish tightly with foil or a plate so no condensation can drip onto the surface and pit it.
6. Set it in a steamer over water at a bare simmer, not a rolling boil, and steam over low heat for 10 minutes.
7. Toss the shrimp with the ginger and lay them on the surface, then re-cover and steam for 4 to 5 minutes more, until the shrimp are pink and the custard is just set with a slight wobble at the centre.
8. Drizzle with the soy sauce and sesame oil, scatter with the scallions and white pepper, and serve with rice.

Allergen note: Contains gluten, egg, sesame, soy and shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.