Steamed Cantonese Egg Custard with Shrimp
Silky smooth steamed eggs gently infused with the sweetness of shrimp, creating a delicate, savory custard perfect for a comforting meal. This chinese ready in about 25 minutes pairs large eggs, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large eggs
- 1 cup water
- 100 grams medium shrimp, peeled and deveined
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp chopped scallions
Instructions
- Step 1: Crack 3 large eggs into a mixing bowl and gently whisk until the yolks and whites are combined without creating foam.
- Step 2: Measure 1 cup of water at room temperature and slowly add it to the eggs while stirring gently to create a smooth egg mixture.
- Step 3: Season the mixture with 1/2 tsp salt and 1/4 tsp white pepper, stirring carefully to incorporate.
- Step 4: Peel and devein 100 grams of medium shrimp, chop them into bite-sized pieces, and add them evenly into a shallow heatproof dish.
- Step 5: Pour the egg mixture over the shrimp in the dish, cover the dish tightly with plastic wrap or foil to prevent water droplets from falling inside.
- Step 6: Prepare a steamer by bringing 2 inches of water to a gentle simmer over medium heat and place the dish inside. Steam for 12 minutes, maintaining a low simmer to achieve a silky texture.
- Step 7: Remove the dish carefully from the steamer, drizzle 1 tsp sesame oil over the top, and sprinkle 1 tbsp chopped scallions before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Cantonese Egg Custard with Shrimp take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Cantonese Egg Custard with Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Steamed Cantonese Egg Custard with Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Cantonese Egg Custard with Shrimp for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Cantonese Egg Custard with Shrimp?
Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
