This is my second attempt to deplete the egg whites left over from my Lapis cake. Baking 6 Pistachio Dacquoise cookies did not quite help to make a dent in my bowl of egg whites and I desperately want to move away from sweets and butter for a short while.This is a very handy recipe for seafood preparation at home. The original recipe which I referred to featured steamed crabs instead of prawns but prawns work just as well and is more accessible for every day family meals.
The last prawn dish I cooked was a crispy golden fried prawns which is well received by all young and old. However, I have been brought up to remember that the best way to cook fresh seafood like fish, prawns and even crabs would be to steam them to retain as much of the original goodness of the ingredient as possible. Hence one of the most popular dishes served in seafood restaurants here is still steamed prawns or white water poached prawns in their shell.
What I like about this recipe is how the flavours of ginger, sesame oil and Chinese wine – each distinct enough on its own- meld together to result in a well balanced subtlety that is at the same time refined yet comforting.
I don’t think this turned out quite right. I believe I did not control the heat well enough… having done which, I believe would result in a tofu like smoothness in the egg white. Well, I have no trouble at all repeating this again the next time I buy a batch of fresh prawns at the wet market…
- 300g Fresh Prawns
- 5cm knob Ginger, finely sliced.
- Dash Chinese cooking wine
- Seasoning
- 1 (40g) Egg White
- 4 tbsp (40g)Chicken stock
- Pinch Salt
- Pinch Sugar
- Dash Sesame oil
- Garnish
- Coriander leaves
- Shell prawns to leave only the tail end intact. Devein and wash.
- Lay prawns on a steaming plate.
- Pour seasoning over prawns and sprinkle ginger over the prawns.
- Set up steamer and wait until water is boiling. Place prawns in a steamer and steam over medium to high heat for 10mins until prawns are cooked.
- Pour Chinese wine over prawns, garnish with coriander leaves and serve immediately while hot.
{ 20 comments… read them below or add one }
I still have some leftover egg white. Will give a try. Thanks for sharing
Err.. 10 mins on high heat for such a small plate is too much.
Try medium low heat, and stainless steel vessels are usually hotter than other types of pot/wok.
@Wendy : Thanks Wendy! I will try again next time. I think porcelain bowl may be easier to manage.
use your egg white for 蛋白燉奶
use your egg white for 蛋白燉奶
@Fionna – thanks for your suggestion
Will check that out!
I am sure those shrimps still taste delicious! I don't mind having some, they are my favorite:D
Such a healthy protein filled dish! I am loving my protein at the moment and spotted some prawns on sale so I would love this.. especially for breakfast! LOL
This is a delicious dish despite how simple the ingredients go. YUM! Sometimes with egg whites or egg, heat can be a tricky issue.
The classic and evergreen Chinese dish that never runs out of style anytime or anywhere!:) Love love love steamed prawns
The classic and evergreen Chinese dish that never goes out of style anytime or anywhere!:)
I love steamed prawns, and the egg whites just enhanced that silky taste of the prawns
Magazine worthy.Absolutely.
Simple and yet delectable! Yum.
Looks so mouthwatering!
Hopped over at Jeannie's recommendation. Yummy dish and great clicks!
我很喜欢虾的
Lovely looking dish!!
You should steam on high heat and 7-8mins just perfect for medium size of prawn. Also can not add in egg white from beginning , add in on the last 2mins to have smooth egg white texture. This is how I steam this prawn, maybe I should made a post one day.
Thank you Sonia! I definitely will try again!
what a great use of leftover egg white and your dish looks gorgeous.