Tuesday, May 2, 2017

Steamed Seafood Egg Custard

This is another steaming dish which I've incorporated Huiji Waist Tonic! A dish which the old and young all love it! This dish is very versatile whereby you can make it plain or as elaborate as you want. Just like mine today which was packed lots of ingredients like fish fillet, scallops, prawns, Japanese fishcake, shiitake mushroom and shimeiji mushroom! After the egg custard is steamed, I've made a seafood sauce infused with Huiji Waist Tonic and drizzle it over just before serving.....is so delicious! 

Ingredients (4 servings)
  • 4 large eggs
  • 1.5 cups hot water
  • 2 tsp bonito powder
  • 80gm sliced fish fillet
  • 12 medium prawns, shelled
  • 8 fresh scallops
  • 2 dried shiitake mushroom, softened and sliced
  • 50gm shimeiji mushroom
  • 8 slices Japanese fishcake
  • tobikko for garnishing
Sauce (mix well)
  • 120ml water
  • 2 tbsp Huiji Waist Tonic
  • 1 tsp oyster sauce
  • 1 tsp soy sauce
  • dash of pepper 
  • 1 tsp sesame oil
  • 1 tsp cornflour

  1. Marinate fish slices with 1/2 tsp sesame oil, 1 tsp Hui Ji Waist Tonic, 1/2 tsp light soy sauce and 1/2 tsp cornflour. Marinate prawns with 1/2 tsp salt, 1/2 tsp hua tiao jiu, dash of pepper.
  2. Break eggs in a medium bowl and lightly beat. Combine hot water with bonito powder, stir well to dissolve the powder. Gradually pour the bonito broth into eggs and whisk to combine. Sieve the mixture into a medium pouring jug.
  3. Grease 4 heatproof bowl with cooking oil. Divide the fish equally into each bowl. Add in some mushrooms, prawns and Japanese fishcake. Pour the egg mixture gently into each bowl. Cling wrap the bowls and steam over preheated steamer over low heat for 15 mins.
  4. While the egg custard is steaming, prepare the sauce. Heat 2 tsp oil in a medium pan. Add in shiitake mushroom and shimeiji mushroom. Saute till fragrant. Add in prawns and scallops and fry till prawns start to turn pink. Pour in sauce mixture and bring to a simmer. Cook briefly till sauce thickens. Remove from heat and set aside.
  5. Remove egg custard from steamer. Top with some seafood mixture and gravy. Garnish with tobikko and coriander. Serve immediately.

No comments:

Related Posts with Thumbnails