Steamed Prawns With Egg White – 蛋白蒸虾

The simple Cantonese way of showcasing the freshness and sweetness of the ingredients (in this instance, prawns) is by steaming. The tiger prawns will be nothing but sweet and succulent after just 6 minutes of steaming on a bed of egg whites. A super quick recipe and real easy to cook for your love ones too. Just remember, to look out and do NOT overcook the prawns!

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  • Servings: 2

  • Time: 15 mins

  • Skill: Easy


  1. 380g tiger prawns

  2. 15g minced garlic

  3. 15g ginger (julienned)

  4. 15g chopped spring onions

  5. 2 tbsp hua tiao wine

  6. 1 tbsp light soya sauce (to taste)

  7. ⅛ tsp pepper

  8. 1 tsp sesame oil

Egg white custard:

  1. 4 egg whites

  2. 3 tbsp water

  3. ¼ tsp cornflour

  4. ¼ tsp salt

  5. ⅛ tsp pepper


  1. Make a slit in the back of tiger prawns, and devein them leaving the shells on.

  2. Marinate the prawns with 2 tbsp hua tiao wine, 1 tbsp light soya sauce, 1 tsp sesame oil and ⅛ tsp pepper for 15 minutes.

  3. Separate egg yolks from egg whites.

  4. In a bowl, mix 3 tbsp water, ¼ tsp cornflour, ¼ tsp salt, ⅛ tsp pepper. Pour it into 4 egg whites. Give it a gentle mix until combined.

  5. Lay the prawns out on a steaming plate.

  6. Pour the egg white mixture around it.

  7. Sprinkle minced garlic and julienned ginger on top of the prawns.

  8. Steam prawns for 6 minutes or until the prawns are cooked.

  9. Garnish with chopped spring onions.

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