With Soalheiro Alvarinho, 2021
My kids love this dish because of its texture and the lovely freshness from the prawns.
This is a very light dish with fresh seafood and creamy egg flavour. The soy sauce acts as an enlightening agent which brings out the freshness of the prawn and adds complexity to the eggs. The texture is smooth and soft with a little surprise when the prawns come through. My kids love this dish because of its texture and the lovely freshness from the prawns.
Steamed custard eggs with prawns
Ingredients
3 large eggs
Cold water (ratio should be 1/3 of water; 2/3 of eggs)
8 raw prawns, peeled
2 tablespoons of soy sauce, for topping
Salt and peppers
Spring onions, optional, for garnish
Methods:
Beat the eggs, add the cold water and mix well. Bubbles will form but they will reduce when the liquid is rested
Lay out the prawns in a steamable serving plate, sprinkle a pinch of sea salt on the top and few turns of peppers. Steam for 4 minutes until just cooked, let it cool completely
Pour the egg mixture into the steaming place using a sieve to filter out the bubbles, covering all the prawns
Steam for 4-5 minutes. Pour the soy sauce on the top and serve. You can also add some spring onions for garnish
Tips:
Timing and ratio are key to this recipe so feel free to test and find out the “golden ratio” that you like most
To check if the eggs are done, take it out from the steamer and shake gently to see if the eggs are completely set. If the eggs are not set yet, steam for another 2 minutes. Make sure you re-steam in short intervals so that the eggs are not overcooked
Wipe off the condensation on the steamer’s lid when re-steaming. This will avoid the dew from dropping to surface of the egg
If you like lighter flavour, you can skip the soy sauce
Wine pairing:
To pair this lovely light flavoured dish, I have chosen a Vinho Verde with Alvarinho from Portugal. It is a very light body wine with high level of acidity. It has citrus, zesty as well as nectarine and honeydew flavour. Vinho Verde usually has a hint of fizz to it which lightens up the wine amid its light body texture. It matches very well the texture of this dish – light body steamed eggs with a hint of surprise from the prawn.
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