Steamed Eggs with Shrimp and Tofu

Drain and pat dry the 120 g shrimp. Drain the 200 g tofu, cut into about 2 cm chunks and arrange in one layer in a shallow heatproof dish about 22 cm wide. Thinly slice the 5 g spring onion.

Gently beat the 2 eggs. Measure about 180 ml lukewarm water, or 1.5 times the beaten egg volume, and stir it in slowly. Strain over the tofu and skim off bubbles. Keep the custard layer shallow with room below the rim.

Bring enough water for the full steaming time to a boil below the rack. Loosely cover the dish with foil, leaving a small vent, and set it on the rack. Cover the steamer and reduce to gentle steam. Cook for about 6–8 minutes, until the surface is softly set enough to support the shrimp.

Carefully lift the steamer lid and foil, keeping clear of the steam. Spread all 120 g raw shrimp over the softly set custard without overlapping. Loosely replace the foil and cover the steamer.

Steam gently for another 4–5 minutes, then turn off the heat and leave covered for 2 minutes. Check that the shrimp are pink and opaque through the center and the custard is just set with a gentle wobble and no liquid egg. If either is underdone, resume steaming until these signs are reached.

Lift out the dish. Drizzle over the 10 ml light soy sauce and ½ tsp sesame oil, then scatter over all 5 g spring onion. Let cool briefly to a comfortable eating temperature before serving.