Steamed egg with mushrooms

Steamed egg with mushrooms

By
From
The Complete Asian Cookbook
Serves
3-4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4 dried shiitake mushrooms
25g cellophane noodles
125g crab meat or prawn meat
5 eggs
2 spring onions, thinly sliced
2 teaspoons fresh coriander leaves, finely chopped
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
125g pork, cooked and finely chopped
Garlic, chilli and fish sauce, to serve

Method

  1. Soak the mushrooms in hot water for 20–30 minutes. Drain well. Cut off and discard the mushroom stems and thinly slice the caps.
  2. Soak the noodles in hot water for 20 minutes, then drain well. Measure ½ cup of the noodles and set aside. Flake the crab meat and discard any bony bits.
  3. Beat the eggs until the yolks and whites are well mixed but not frothy. Stir in the spring onion, coriander, salt and pepper and then the mushroom, noodles, crab meat and pork. Pour the mixture into a baking dish.
  4. Fill a large saucepan or deep frying pan with water and bring to the boil. Place the baking dish in the pan — the water should come about one-third of the way up the bowl. Cover and steam for about 25–35 minutes, or until the egg is cooked through. Check periodically to ensure that the water has not boiled away, and add more boiling water if it is getting low. Serve with rice and the garlic, chilli and fish sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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