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Cantonese Savory Steamed Egg Custard (With Dried Seafood)

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  • Author: Elina
  • Prep Time: 10 minutes (plus overnight soaking if applicable)
  • Cook Time: 10-12 minutes (includes steaming and resting time)
  • Total Time: Approximately 12 minutes active time plus soaking time
  • Yield: 2 servings (as a side dish) 1x
  • Category: Side Dish
  • Method: Steaming
  • Cuisine: Chinese, Cantonese

Description

This Cantonese Style Savoury Steamed Egg Custard is a delicate and silky side dish featuring the rich umami flavors of dried scallops and shrimp steamed to a smooth custard texture. It’s a comforting, traditional Chinese dish that is both light and flavorful, perfect to accompany any meal.

Ingredients

Scale

Egg Custard Base

  • 2 large eggs
  • About 150ml water, or 1.5 times the volume of the eggs
  • Salt to taste

Dried Seafood Soak

  • 20g dried scallops
  • 20g dried shrimp

Instructions

  1. Prepare the Dried Seafood: Rinse the dried scallops and dried shrimp quickly under running water. Place them in fresh water and soak in the refrigerator overnight. Alternatively, you can steep them in boiling water for 30 minutes if short on time. This soaking rehydrates and softens the seafood.
  2. Set up the Steaming Dish: On a steaming rack set over boiling water, place a shallow dish. Separate the fibers of the dried scallops by teasing them apart gently with your fingers. Then lay the dried scallops and soaked shrimp evenly on the bottom of the dish.
  3. Prepare the Egg Mixture: Bring water to a boil for steaming. Meanwhile, in a bowl, beat the two eggs. Add the soaking water from the dried shrimp and scallops into the eggs. If needed, add extra water to make the total liquid volume about twice the volume of the eggs. Season with salt to your taste and mix gently.
  4. Strain and Pour the Egg Mixture: Pour the egg mixture through a fine-meshed strainer into the shallow dish over the dried seafood. This ensures a smooth and silky texture by removing any lumps or chalazae.
  5. Steam the Egg Custard: Cover the dish with a lid or aluminum foil to prevent water droplets from dripping in. Steam over high heat for approximately 30 seconds or until the surface changes color to a pale yellow. Then, immediately turn off the heat, keep the lid on, and let it sit undisturbed for 10 minutes to finish cooking gently with residual steam.
  6. Serve: Once rested, serve the steamed egg custard immediately as a delicate and savory side dish that pairs wonderfully with rice or other dishes.

Notes

  • For best texture, ensure the egg mixture is well strained.
  • Do not stir the custard after steaming; letting it rest off-heat ensures a silky texture.
  • You can adjust salt to your preference, as dried seafood adds natural saltiness.
  • If using soaking liquid, make sure it is clean and free from grit.
  • This recipe serves two as a side dish.

Find it online: https://recipes.mbeams.com/cantonese-savory-steamed-egg-custard-with-dried-seafood/