Minced Prawn Steamed Egg | IDDSI Level 4 Recipe

IDDSI Level 4 (Pureed) | 30 minutes | Easy

Minced prawn steamed egg (蝦蓉蒸蛋) combines the delicate, silky texture of Cantonese steamed egg custard (蒸水蛋) with finely minced raw prawn that cooks directly within the custard. The result is a supremely smooth, cohesive preparation in which the prawn adds flavour, colour and protein while the egg provides a perfectly homogenous puree-level matrix. The custard is silky and trembling, without any lumps, grains or fibrous pieces — meeting IDDSI Level 4 (Pureed) requirements. The key to success is using an absolutely fine prawn mince (paste), maintaining a low, even steaming temperature, and filtering the egg mixture before cooking to remove any undissolved solids.

Ingredients (3–4 servings)

Main:

• 3 large eggs
• 80g raw prawn meat (peeled, deveined)
• 300ml light dashi, chicken broth or warm water

Seasoning:

• 1 teaspoon light soy sauce
• 1/2 teaspoon sesame oil
• Pinch of sugar
• Pinch of white pepper

Finish:

• 1 tablespoon light soy sauce
• 1/2 teaspoon sesame oil (for drizzle)
• 1 teaspoon neutral oil (for gloss)

Method

1. Devein and peel the prawns. Chop very finely with a knife, then use the flat of the blade to paste the mince against the cutting board to form a smooth prawn paste with no large chunks. Alternatively, blend briefly in a food processor.
2. Beat eggs in a bowl until just combined — do not over-beat (air bubbles cause an uneven surface). Add the warm broth, soy sauce, sesame oil, sugar and white pepper. Stir gently.
3. Pass the egg mixture through a fine mesh sieve into the steaming bowl. This removes any foam, undissolved solids and egg chalazae.
4. Stir the prawn paste into the sieved egg mixture until evenly distributed.
5. Cover the steaming bowl tightly with cling film or a plate to prevent water condensation from dripping onto the surface.
6. Steam over MEDIUM-LOW heat (not vigorous boiling) for 15–18 minutes until the custard is just set — it should tremble when the bowl is gently shaken, not slosh or remain liquid.
7. Remove carefully. Uncover.
8. Mix finishing soy sauce and sesame oil; warm the neutral oil in a small spoon. Drizzle over the custard surface.

Texture Test

Level 4 puree test: The custard slides continuously off a tilted spoon without breaking into pieces; it cannot be scooped into a ball; it is completely smooth with no visible prawn pieces larger than 1mm; it holds its shape very briefly when scooped but levels to a flat surface within 3 seconds.

Smoothness check: Pass a clean spoon across the surface — it should glide without any resistance or bumps. Any graininess indicates prawn mince is not fine enough or steaming temperature was too high.

Safety Notes

⚠️ Temperature control — steaming over vigorous boiling water creates a pockmarked, grainy texture (蜂巢蛋). Use medium-low heat and a lid to moderate temperature. The custard should set gently.

⚠️ Check for prawn pieces — ensure the prawn is pureed to a paste. Any intact prawn pieces larger than 4mm will fail Level 4. If in doubt, blend the entire egg-prawn mixture briefly.

⚠️ Prawn allergy — prawns are a common allergen; always check resident allergy records before serving.

⚠️ Egg allergy — this dish is primarily egg; check for egg allergies.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fresh or frozen prawns: Wing Yip, H Mart, T&T, Sheng Siong, and most mainstream supermarkets. For shrimp paste, dried shrimp are available at East Asian grocers.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 145 kcal per serving (about 130g), 16g protein, 8g fat. High-quality complete protein from both eggs and prawns. Eggs provide choline, which is important for cognitive function — particularly relevant for elderly residents with early dementia. Prawn adds iodine and selenium. Low carbohydrate.

Cultural Note

Steamed egg custard (蒸水蛋) is the quintessential Cantonese comfort food — silky, warm and gentle, it is traditionally given to young children learning to eat, to sick family members and to elderly grandparents as a nourishing treat. Adding minced prawn elevates it from a plain side dish to a complete protein meal. The delicate, trembling custard with its savoury soy drizzle is one of the most recognisable dishes in Hong Kong home cooking.