蛤蜊蒸蛋

Ohhhhh so smooth and silky egg custard which my family members adored! This dish looks so elegant with the clams peeking through the egg custard! A tip is not to fully submerge the clam in egg mixture so that it will opened up beautifully after steaming :D

Ingredient

• 12 white clams
• 2 eggs
• 1 large slice ginger
• 1/2 tbsp wine
• 1 tsp sesame oil
• 1/2 tsp salt
• 1 tsp light soy sauce
• 1/2 tbsp wolfberries, softened
• 180ml clam broth, warmed
• spring onion for garnish

Method

1. Rinse clam thoroughly and soak in salted water for 1 hour. Rinse and drained well.
2. Place 1.5 cups water, ginger and wine in a saucepan. Bring to boil.
3. Add clams and cook briefly. Scoop out clams when is slightly opened. Reserve broth.
4. Beat eggs with sesame oil, salt, soy sauce and warmed broth.
5. Place clams onto a shallow steam proofed casserole. Sieve egg mixture over the clam. Make sure the clam is only half submerged in the egg mixture. Sprinkle softened wolfberries over. Cling wrapped.
6. Steam over preheated steamer on medium low heat for 8-10 mins. (I checked mine was already set at 8mins :))
7. Garnish with spring onion and serve immediately.