Steamed Egg with Tofu and Prawns
Soft and silky steamed egg with silken tofu and juicy prawns, finished with soy sauce, sesame oil, chilli crisp and spring onions. This easy savoury steamed egg is comforting, packed with protein and perfect served with steamed rice.
Servings: 2 serves
Ingredients
- 3 large eggs
- 250 mL 1 cup water or chicken stock
- 300 g silken tofu
- 8 raw prawns peeled and deveined
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon chilli crisp
- 1 spring onion finely sliced
Instructions
- Prepare the egg mixture. Crack the eggs into a bowl or jug. Add the water or chicken stock and whisk well to combine.
- Add the silken tofu to a shallow heatproof dish and gently break it up with a spoon. Pour the egg mixture over the tofu through a fine mesh sieve. Arrange the prawns on top.
- Place the dish in a steamer, cover and steam for 12-14 minutes, or until the egg is just set and still soft and jiggly and the prawns are cooked through.
- Drizzle with soy sauce and sesame oil, then top with chilli crisp and sliced spring onions. Serve immediately.
Notes
- Water or chicken stock: Either works well. Water gives you a lighter, more delicate custard, while chicken stock adds extra savoury flavour.
- Silken tofu: Make sure you use silken tofu rather than firm tofu for the softest texture.
- Strain the eggs: Pouring the egg mixture through a fine mesh sieve helps remove lumps and larger air bubbles for a smoother custard.
- Cooking time: Steamer temperatures can vary slightly. The egg is ready when it is set but still has a gentle jiggle in the centre and the prawns are opaque and cooked through.
- Chilli crisp: Adjust to taste or leave it off completely if you don't want any heat.