Thursday, 13 February 2014

Chawanmushi (Japanese Steamed Eggs)

Chawan mushi means "steamed in a tea cup or bowl" in Japanese. 
It's one of  my favourite light summer meals. 
This recipe is from Poh Ling Yeow's first cookbook, Poh's Kitchen, which I absolutely adore.  
This dish has a wonderful delicate flavour and silky smooth texture 
that is delicious and healthy at the same time.

150g green prawn meat, chopped
2 tsp shaoxing wine or Chinese rice wine
white pepper
1/2 tsp caster sugar
1 tsp soy sauce
4 eggs
1 1/4 cups chicken stock
4 large shiitake mushrooms, soaked in hot water for 20 mins, drained, squeezed, stems removed, sliced
1 spring onion, finely chopped
2 tsp light soy sauce 
1 1/2 tbsp peanut oil
1 tsp sesame oil

* Half-fill steamer with water. 
* Marinade prawns in shaoxing, pepper, sugar and soy sauce for 10 minutes.
* In a bowl, mix eggs, stock and season with salt and pepper. Just mix slowly.
* Divide prawns and marinade, shiitake and egg mixture into rice bowls or ramekins and steam for about 10 minutes or until custard is creamy in colour and still very wobbly.
* Remove bowls from steamer and sprinkle each with spring onions and few drops of light soy sauce. 
* Heat peanut and sesame oil over high heat until beginning to smoke. Pour over each custard, but be careful there maybe some spitting. Serve hot. 

Recipe from Poh's Kitchen.

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