Steamed Egg with Prawns
Here's another high-protein low-carb recipe that is guaranteed to satisfy your whole family, both young and old, with a smooth and creamy egg-tofu base, succulent prawns and a harmonious balance of sauce and garnishes!
Servings: 2
Ingredients
- 2 large eggs
- 5 prawns
- 300 g silken tofu
- water
- salt to taste
- pepper to taste
- spring onion garnish
- fried garlic garnish
Sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
Instructions
- Slice the silken tofu and place them in a bowl.
- Crack the eggs into a separate bowl and gently beat them until the yolks and whites are well combined. Add water into it, at the perfect water-to-egg ratio of 2-to-1. You can use the egg shells to easily measure the water.
- Pour in the egg mixture, making sure the egg mixture covers the tofu so you get an even surface. Then place the egg tofu over a steamer for about 10 minutes.Pro Tip: Make sure the water is boiling in the wok and that your stove is still on high heat when you place the eggs in. After you cover the wok, leave the stove on high heat for about 2 minutes until the water starts boiling again. Once boiling, lower the heat to a simmer for 8 minutes.
- Meanwhile, season the prawns with salt and pepper. Place the prawns on top of the steamed egg and let it steam for another 3 minutes.
- Drizzle some light soy sauce and sesame oil, then garnish with spring onions and fried garlic and serve!