Shrimp Steamed Egg Custard | IDDSI Level 4 Recipe

IDDSI Level 4 (Pureed) | 25 minutes | Easy

鮮蝦蒸蛋羹 (shrimp steamed egg custard) is a celebratory version of the classic steamed egg (蒸水蛋), elevated with small, finely minced fresh shrimp. When steamed at the correct temperature, the egg sets to a smooth, silky Level 4 custard — soft enough to yield immediately under gentle spoon pressure, with no rebound. The shrimp must be very finely minced and distributed in tiny pieces through the custard; when set into the egg, each piece becomes softened and embedded, creating no choking hazard while adding protein, flavour and a touch of festivity.

Ingredients (2 servings)

Main:

• 3 large eggs
• 120g fresh shrimp / prawns, peeled, deveined and very finely minced (approximately 60g minced)
• 280ml warm (not hot) dashi or light chicken stock (low sodium)
• 1 teaspoon light soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon Shaoxing rice wine

Seasoning:

• Pinch of salt
• White pepper to taste

Method

1. Peel and devein shrimp; mince very finely with a knife until they form a smooth paste (no pieces larger than 3mm). Season the shrimp mince with a pinch of salt and a drop of sesame oil; set aside.
2. Beat eggs thoroughly in a bowl until completely uniform. Add warm stock, soy sauce, Shaoxing wine, white pepper and salt. Whisk gently to combine.
3. Pass the egg-stock mixture through a fine-mesh strainer into a clean heatproof bowl to remove chalazae and air bubbles, ensuring a completely smooth surface.
4. Drop the shrimp mince into the strained egg mixture in small amounts, distributing evenly; stir gently.
5. Cover the bowl tightly with cling film or a plate to prevent condensation water from dripping onto the surface.
6. Steam over medium-low heat for 14–16 minutes until the custard is just-set. The surface should be smooth and barely jiggling when tapped.
7. Remove cling film. Drizzle with remaining sesame oil. Serve immediately from the steaming bowl.

Texture Test

IDDSI Level 4 (Pureed) confirmation: Press the surface gently with the back of a spoon — the custard should yield immediately and slowly collapse; it cannot hold a shape. No rebound. Tilt the bowl slightly — the custard remains in place but the surface flows very slowly at the edges. Shrimp pieces should be very small (under 4mm in each dimension) and completely softened within the custard.

Safety Notes

Shrimp size is critical — mince shrimp until no individual piece exceeds 3mm in any dimension. Larger shrimp pieces can maintain a firmer texture within the custard and may not pass the texture test.

Steam temperature — use medium-low heat; high heat produces bubbles and pitting in the custard surface, indicating over-cooking, and can produce a rubbery texture inconsistent with Level 4.

Shrimp allergy — shellfish allergy is common; verify dietary requirements and allergy records before serving. Substitute with finely minced chicken breast or minced white fish if shrimp is contraindicated.

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 eggs: universally available at any supermarket. Salted or preserved eggs (century egg / 皮蛋): East Asian grocers including Wing Yip, See Woo, H Mart, and T&T.

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 155 kcal per serving, 18g protein, 8g fat. This is one of the most protein-dense Level 4 preparations available: eggs provide complete protein, choline and vitamins D and B12; shrimp adds lean protein, iodine, selenium and zinc. The combination delivers a broad spectrum of micronutrients in a small, easily consumed volume — making it particularly valuable for residents with poor appetite or small meal capacity.

Cultural Note

Steamed egg custard with shrimp (鮮蝦蒸蛋羹) is considered a festive or “upgraded” version of the everyday steamed egg in Cantonese home cooking. It appears on birthday tables, during the Chinese New Year period and as a special dish for honoured family members. In a care home context, preparing this version for a resident’s birthday or a festive occasion carries a meaningful social and emotional message — that the person’s preferences and dignity are honoured, regardless of their dietary restrictions.