Page 122 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Steamed Egg Custard with
Shitake Mushrooms and Shrimps
(Serves 2)
NUTRIENT ANALYSIS
(per serving)
Energy: 87 kcal
Carbohydrate: 2 g
Protein: 8 g
Fat: 5 g
Cholesterol: 201 mg
Dietary fibre: 0.6 g
Sodium: 285 mg

INGREDIENTS: METHOD
• Eggs 2 pieces 1. Soak mushrooms in ½ cup of water
• Frozen shrimps 4 pieces (~25g) until soft. Trim the mushrooms and
• Dried Chinese 2 pieces (~5g) press out the excessive water with
black mushrooms a kitchen paper towel and cut the
• Mushroom water ¼ cup mushrooms into slices.
• Water ¼ cup
2. Retain ¼ cup of the mushroom water,
and filter out the sediments and
MARINADE (for shitake impurities.
mushrooms and shrimps:
• Salt ⅛ tsp 3. Thaw, rinse, and de-vein the shrimps.
• Sugar ¼ tsp Pat dry with a kitchen paper towel.
• Shaoxing wine ½ tsp 4. Mix the mushrooms and shrimps
with the marinade.
5. Beat the eggs and mix with both
mushroom water and water. Place
all the ingredients and the egg
mixture into a bowl.
6. Boil up some water using a wok.
When the water comes to a boil, turn
to low heat. Steam the egg mixture
until the centre solidified, or the
mushrooms turned tender (about 10-
15 minutes).
122