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Steamed Prawn with Egg White is a delicate and elegant dish popular in Chinese cuisine. It features fresh prawns gently steamed over a silky, custard-like base made from egg whites. The dish highlights the natural sweetness of the prawns and the smooth texture of the egg white, often complemented with a light soy sauce or aromatic toppings.

After having steamed prawns last night at a local restaurant, I was inspired to try cooking this dish for our dinner tonight. Luckily we had some prawns in the freezer that were still quite fresh. My family members said it was yummy and the recipe is a keeper.

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Recipe - Steamed Prawns with Egg White

INGREDIENTS:

12 medium size

2 inches ginger, julienned

1 stalk of spring onion, chopped

(A)

1/4 tsp sesame oil

1/4 tsp light soy sauce

1 tbsp Shaoxing wine

(B)

2 egg whites

75-80g water

1 tbsp Shaoxing wine

1/2 tsp salt

1/4 tsp brown sugar

METHOD:

Clean and trim the prawns. Cut a slit on the back with scissor and devein them, leave the shells on.
Marinate the prawns with ingredient A and set aside.
Combine all the ingredients B and lightly whisk until well combined. Set aside.
Prepare the steamer.
Arrange the prawns on a steamer plate. Pour the egg white mixture around the prawns. Sprinkle prawns with ginger.
Steam on high heat for 7 to 8 minutes.
Remove from steamer. Garnish with chopped spring onion and serve while still hot.