Steamed Egg Custard with Shrimp Paste (IDDSI Level 5) | IDDSI Level 5 Care Food Recipe

IDDSI Level 5 | 30 minutes | Medium

Ingredients (1 serving)

• 80g fresh prawn meat (shelled, deveined)
• 2 eggs
• 160ml low-sodium chicken stock (at room temperature)
• Pinch of salt
• Pinch of sugar
• ½ teaspoon cornstarch
• A few drops of sesame oil
• ½ teaspoon light soy sauce (for serving)

Where to Buy in Hong Kong

Fresh prawn meat is available at PARKnSHOP, Wellcome, and wet markets. Fresh (not frozen) prawns produce firmer paste with better texture; if using frozen, thaw completely and pat thoroughly dry with kitchen paper before mincing — excess moisture makes the paste too loose.

Method

Shrimp Paste

1. Devein each prawn using a cocktail stick inserted along the back
2. Pat the prawn meat thoroughly dry with kitchen paper
3. Use the flat side of a cleaver to press the prawns flat, then use the blade to chop repeatedly until smooth (approximately 3–4 minutes, until no distinct prawn pieces remain)
4. Add a pinch of salt, a pinch of sugar, and the cornstarch; stir vigorously in one direction (clockwise) for about 2 minutes until the paste becomes elastic and slightly sticky
5. Test the paste: it should hold its shape on a spoon without collapsing

Steamed Egg Custard

6. Beat the eggs lightly, then slowly add the chicken stock, stirring gently to avoid creating bubbles
7. Strain the egg mixture twice through a fine sieve into a heatproof bowl; cover with cling film, leaving a small gap for steam to escape
8. Bring the steamer to the boil on high heat, then reduce to medium; steam for 8 minutes until the surface of the custard has just set (the centre can still be very slightly wobbly)

Assembly

9. Remove the custard from the steamer; use a teaspoon to shape the shrimp paste into small rounds (approximately 1cm diameter) and place evenly over the custard surface
10. Return to the steamer and steam on medium heat for a further 5–6 minutes until the shrimp paste is fully cooked through (colour changes to pink-orange)
11. Remove, drizzle with soy sauce and a few drops of sesame oil; serve immediately

Shrimp Paste Texture Tips

Achieving a properly minced paste is essential for Level 5 safety:

• Be patient when chopping — no visible prawn pieces should remain
• Stir consistently in one direction to develop the protein network
• Refrigerate the finished paste for 15 minutes before shaping for better firmness
• The cooked shrimp balls should be soft with slight resilience — a fork should flatten them easily

Texture Test

Fork pressure test: Passes Level 5 — shrimp paste rounds can be cut easily with the edge of a fork (each piece no larger than 15×15mm); they flatten completely under gentle pressure and do not spring back. The steamed custard yields immediately to light pressure. Overall texture is soft, moist, and uniform.

Notes

Keep each shrimp paste ball within the 15×15mm size limit required for Level 5. If the paste is not minced finely enough, larger particles may pose a swallowing risk. This recipe is unsuitable for patients with shellfish allergies — substitute fish paste (minced white fish) if required.

Nutrition

Approximately 220 kcal per serving, 28g protein. Both prawns and eggs supply complete essential amino acids. Prawns additionally provide phosphorus, zinc, and iodine, supporting immune function and thyroid health. Low in fat and high in protein — suitable for elderly patients at risk of sarcopaenia (muscle loss).