steamed eggs with seafood sauce
Steamed Egg with Seafood Sauce
by Liv

Steamed Egg with Seafood Sauce

Aug 16, 2010 | Chinese Food, Recipes, Taiwanese Food | 13 comments

steamed egg with seafood sauce

In Edinburgh I believe August must be every Edinburgh Chef’s worst nightmare. Edinburgh is an extremely busy city throughout the year but August brings the Fringe and Military tattoo festivals, which bring millions of tourists here every year. At the top of the Royal Mile, where both of the festivals take place is the entrance to the Witchery, the restaurant I work for. So, we are fully booked every night and there are always a million jobs that need to be done. (If you want to come to the Witchery, please make a reservation before you come to have meal, I beg you.)

After 3 days of really hard work in the kitchen, I just don’t have the motivation to cook a big meal so I I’ve recently been eating smaller and perhaps simpler dishes. I suddenly think about a dish that my mother usually cooked for my father and I after she came home from work. This dish is called Steamed eggs with Seafood . This seafood dish is really quick to cook and also really beautiful to look at. The most important thing is you can cook this dish within 30 minutes. Oh my!! It’s a great blessing for working mother and wife.

By the way, Do you still remember my last blog about our ceramic work?? Here is the final result photo of our ceramic works. We had great fun there and hope to go back to Doodle again soon. Personally made ceramic crafts could be a great souvenir to bring home if you visit Edinburgh.

Credits: Preparation photos were taken by myself but final photos were taken by Chris at Chris Radley Photography

picture frames

 

Steamed Egg with Seafood Sauce

Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

Ingredients

  • 4 eggs
  • 6 prawns
  • 5 cooked mussels you can use any seafood you like including scallops or squids
  • 2 dried shiitake mushroms
  • 1/2 spring onion chop finely for garnish

Marinade for prawns

  • 1 pinch salt
  • 1 pinch white pepper
  • 1/2 tsp potato starch
  • 1/4 tsp rice wine

Seasonings

  • 1 tsp salt
  • 1/2 tsp bonito powder (optional)
  • 1.5 cups water
  • 1/2 tsp oyster sauce
  • 1/2 cup water
  • 1/4 tsp potato starch
  • 1/4 tsp sesame oil
  • 1/2 tsp soy sauce

Instructions

  1. Soak dried shitake mushroom in the warm water for 5~10 minutes until it has softened and slice it.
  2. Wash prawns and dry. Mix with marinade for 5~10 minutes.
  3. Heat the 1 ½ cup water, salt, bonito powder in a pot until it’s hot but not boiling. Pour it into the beaten eggs and stir constantly when you’re pouring the seasoning into the eggs. Sieve the egg mixture into a bowl or deep plate and put half of seafood into the egg mixture. Cover the bowl with cling film and steam it for around 15 minutes to be done.
  4. Heat 1 teaspoon oil and stir fry the shitake mushroom, rest of the seafood and add oyster sauce, 1/2 cup water mixed with ¼ teaspoon potato starch, sesame oil, soy sauce. Bring it to boil and pour over steamed egg.

 

By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

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13 Comments

  1. Chef Dennis

    Liv
    the image of your dish is amazing, its a top 9 for sure!! and the dish itself just screams flavor!!! I would love to try it and taste all those wonderful flavors and succulent seafood!

    Reply
  2. baobabs

    looks amazing!!!!!! definitely a top 9!! wonderful presentation and the soup looks super tasty!

    Reply
  3. Maria @ Scandifoodie

    I love love love chawanmushi! The texture and the flavour is simply delicious.

    Reply
  4. gourmetpigs

    I clicked on this link thru foodgawker since your photo was so pretty! I read that you work in Edinburgh? I will visit EDI in October for the very first time, maybe I should try out your restaurant while I am there 🙂

    Reply
    • admin

      Hi Gourmetpigs,
      I’m glad that you are going to visit Edinburgh. Edinburgh is a very cool city. I believe you will have a lot of fun here and please remember make reservation with my restaurant before you came because some time could be very difficult to get a seat. I think I put down the link on my blog or you can google “The Witchery by the castle”. I hope you will enjoy your trip 😉 Thank you for you kind comment too.

      Reply
  5. Lisa

    This looks like a very interesting and flavorful soup! And I love the presentation and as always your photos are amazing. Your ceramics are so cute! And the restaurant you work for looks amazing! I want to visit (=

    Reply
    • admin

      Hi Lisa,
      Well this is not a soup dish. but thank you very much for your comment. I’m really appreciate it. 🙂

      Reply
  6. sneige

    the colours are so lovely and I just love these pink polka dots!

    Reply
    • admin

      Thank you sneige 😉

      Reply
  7. Magic of Spice

    That dish looks so wonderful, and gorgeous photo…And I adore the ceramics, how fun they are 🙂

    Reply
    • admin

      Hi Magic of Spice,
      Thank you very much for your kind comment. Ceramics are awesome. They are truly great fun;)

      Reply
  8. Pretty. Good. Food.

    Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
    I recently launched my own blog, I’d love for you to check it out and let me know what you think! 🙂 Thanks!
    http://www.prettygoodfood.com

    Reply
  9. Chris

    This dish is so incredibly tasty, one of my favourites of all time. I was really pleased with the bowl we found, PIP Studio have some really cute items

    Reply

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