• 4servings

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Nutrition Info . . .

VitaminsA, B9, H, C
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 4 Eggs

  2. 1 1/2 cup Soup stock (cold)

  3. 1 teaspoon Salt

  4. 1 teaspoon Wine

  5. teaspoon MSG

  6. 1 teaspoon Soysauce (light)

  7. 10 Shrimp, shelled

  8. 6 Chinese parsley pieces

Instructions Jump to Ingredients ↑

  1. Procedure:

  2. 1) Lightly beat the eggs in a bowl. Add the soup stock, salt, wine, MSG, and soysauce. Mix well. Pour the mixture through a sieve.

  3. Clean the shrimp with a little salt and rinse with water. Then drain and pat dry.

  4. Pour the beaten eggs in a bowl. Arrange the shrimp and parsley over the eggs. Then place into a boiling steamer.

  5. Steam it over high heat for 2 minutes. Then reduce the heat to low and continue to steam for 20 more minutes until firm and done.

  6. Serve in the bowl in which it was steamed.

  7. Postec by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)


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