Chinese Steamed Egg with Prawns
Makes 1 serving

INGREDIENTS
2 large, about 110 g Egg
About 150 ml, warm Water
100 g Raw king prawns, peeled (Small ones, or large ones halved, so they cook through in the steaming time. Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
20 g Spring onion
2 tsp (10 g) Tamari
1 tsp (4 g) Toasted sesame oil
A thumb-sized piece, grated Fresh ginger
A pinch Salt

METHOD
1. Beat the eggs with a pinch of salt and the ginger, then whisk in the warm water in a thin stream. Strain into a shallow heatproof bowl and skim off any foam.
2. Set the bowl over simmering water in a steamer or a lidded pan with a trivet, cover the bowl with foil, and steam for six minutes until the surface has started to firm.
3. Lay the prawns on top, re-cover and steam for four more minutes until the prawns are pink and the custard wobbles like set yogurt.
4. Spoon the tamari and sesame oil over and scatter with spring onion.

Contains eggs, crustaceans, soya and sesame.

RECIPE NOTES
The bowl must be covered with foil or the condensation from the lid pocks the surface. It will still taste right, but it looks like the moon.
Egg and water at this ratio gives a very soft custard. It is under 300 kcal and, with the prawns, 32 g of protein, which is unusual for something you eat with a spoon.

Full recipe: https://www.getfuel8.com/recipes/chinese-steamed-egg-prawns
