Steamed Egg With Shrimp Recipe: Silk-Smooth Custard With Plump Prawns

This Chinese steamed egg dish delivers a silk-smooth custard texture with plump, tender shrimp in every bite. The secret lies in the perfect ratio of eggs to liquid and gentle steaming.

I’ve refined this traditional method to ensure a consistently delicate result. The shrimp adds natural sweetness that complements the egg’s creamy richness, creating a comforting yet elegant main course.

Ingredients for Steamed Egg with Shrimp

Silky eggs, plump shrimp, and a handful of pantry staples create this elegant dish.

The shrimp quality is non-negotiable here. Wild-caught or sustainably farmed shrimp from Whole Foods or Trader Joe’s work best—look for plump, translucent flesh with no fishy odor. For the stock, Kettle & Fire or Bonafide Provisions offer clean, rich chicken stock that won’t overpower the delicate egg custard. Room temperature eggs are critical for that silk-smooth texture mentioned in the method.

Shaoxing wine can be tricky to find, but most Asian markets carry it. In a pinch, dry sherry works at a 1:1 ratio. For a pescatarian twist, swap chicken stock for dashi or seafood stock. The green onions add freshness, but chives work equally well. If you’re sensitive to alcohol, omit the wine and increase soy sauce by half a teaspoon.

This dish reheats gently in a steamer or microwave at 50% power. Store leftovers in an airtight container for up to 3 days—the texture changes slightly but remains delicious. Best served fresh, so scale the recipe for your immediate needs.

Step-by-Step Instructions for Steamed Egg With Shrimp

Achieve the perfect silky texture with this method, balancing delicate custard and tender shrimp.

Step 1: Prepare the Steaming Base and Ingredients

Begin by mincing the 1 whole ginger into a fine paste. Thinly slice the 3 whole green onions, separating the white and green parts. In a small bowl, combine the 1.5 cups chicken stock and 0.5 cup water with the 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 0.5 tsp sesame oil, 0.5 tsp salt, and 0.25 tsp ground white pepper. Stir until the salt dissolves completely.

Lightly grease a heatproof dish with the 1 tsp neutral oil, ensuring the surface is evenly coated to prevent sticking. This preparation ensures the egg mixture releases cleanly after steaming.

Step 2: Create the Egg Custard Mixture

Crack the 6 whole large eggs into a large bowl and whisk gently until the yolks and whites are just combined—avoid overmixing to maintain a smooth, velvety texture. Slowly pour the prepared stock mixture into the eggs while whisking continuously. This gradual incorporation prevents curdling and ensures a homogeneous custard base.

Strain the mixture through a fine-mesh sieve into the greased dish to eliminate any lumps, resulting in a silky-smooth consistency. The liquid should be pale yellow and free of air bubbles.

Step 3: Arrange the Shrimp and Steam

Peel, devein, and pat dry the 0.75 lb shrimp, then arrange them evenly over the egg mixture. Press them lightly into the liquid so they are partially submerged. Sprinkle the sliced white parts of the green onions over the top for added flavor during steaming.

Place the dish in a steamer basket set over boiling water. Cover with a lid and steam over medium-high heat for 12-15 minutes until the custard is set but still slightly jiggly in the center. Avoid lifting the lid during steaming, as this disrupts the cooking process and can cause the custard to collapse.

Step 4: Finish and Garnish

Carefully remove the dish from the steamer and let it rest for 2-3 minutes. The custard will continue to set slightly as it cools. Drizzle an additional 0.5 tsp sesame oil over the top for added aroma, if desired.

Garnish with the reserved green onion greens for a pop of color and freshness. Serve immediately while warm, ensuring each portion includes both the delicate custard and plump shrimp. The texture should be smooth and trembling, with the shrimp cooked through but still tender.

Essential Equipment for Perfect Results

Steamer Setup

Invest in a bamboo steamer basket (I use 10-inch size) that fits your largest pot. Ensure it has a tight-fitting lid to trap steam effectively. I picked mine up at Sur La Table for $25 and it’s lasted years.

Heatproof Dish

A heatproof ceramic or glass dish is essential for even heat distribution. I recommend Pyex glass because you can see the custard setting. The dish should be 8-9 inches wide and 2 inches deep.

Fine-Mesh Sieve

Use a fine-mesh sieve to strain your egg mixture for that signature silky texture. I use OXO’s stainless steel sieve—it catches every lump. This step takes 2 minutes but makes all the difference.

Digital Thermometer

While not strictly necessary, a instant-read thermometer helps monitor water temperature. Aim for 212°F boiling water. I use ThermoPro’s digital model for under $20.

Sharp Knife

For prepping shrimp and ginger, a sharp chef’s knife is non-negotiable. I’ve used my Wüsthof 8-inch for 15 years without issue. Dull knives crush instead of slice, affecting texture.

Steamer Liners

To prevent water from dripping onto your custard, use parchment paper liners with holes poked in. I buy pre-cut 8-inch rounds from Amazon for $10. They save cleanup time after steaming. 💡

Frequently Asked Questions