Steamed Egg Custard


  • 2 eggs
    300ml water
    8g pine mushrooms
    2 shelled prawns
    2 crab sticks



    • Rinse pine mushrooms and prawns. Rinse crab sticks and cut into thin strips. Set aside.
    • Lightly beat the eggs in a bowl.
    • Add chicken stock and water into egg and mix well. Strain mixture in a steaming bowl, add pine mushrooms, prawns and crab sticks.
    • Cover top with cellophane wrap.
    • Bring pot of water to boil. Place steaming bowl in pot and steam for 15 minutes. Serve.