TRỨNG HẤP TÔM (Steamed egg with shrimp)

Egg and shrimp are both healthy food, let’s do the tasty dish for your kids in this warming season!
Ingredients:
Original recipe makes 1 serving
- 4 big shrimps
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon corn starch
- ¼ teaspoon sesame oil
- 1 egg
- Scallion

PREP 20mins

COOK 20mins

READY 40mins

Directions:
- Remove the shrimp’s skin, clean up and drain. Season shrimps with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon corn starch, ¼ teaspoon sesame oil, leave it in 20mins
- Beat the egg, add 150ml water and ¼ ¼ teaspoon salt. Mix well.
- Strain the egg mixture through a fine mesh sieve and skim off the bubbles on the surface. Then, wrap with plastic paper.
- Boil 2 cups of water, put the bowl of egg into the boiling water pot and steam in 10mins.
- Unwrap the plastic, lightly put the shrimps on top. Wrap again and steam in 10 more minutes with high heat. Remove from heat, sprinkle with chopped scallion and serve hot.
- You should eat this dish when it’s still hot, because egg and shrimp will be stinky when cooling down.


*Taro**