Steamed Prawns With Egg White and Chinese Wine

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.

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…