Steamed Egg Custard with Prawns and Shiitake

This is one dish I've been wanting to try for some time, so when I was thinking of what to cook for Sunday brunch, the request being "something light", I thought this variation on eggs at brunch would work well. I used chopped fishballs because I was out of prawns, and it worked a treat. Remember to cool your chicken stock (stick it in the freezer for a while if you need to) before mixing with the egg, or the heat might cook the eggs before they're steamed! I also used a pizza tray on a ring rack, in place of a bamboo steamer. The egg custard didn't turn out as silky smooth as I expected, but I loved it taste wise. Nick is not a fan of shiitake mushrooms, so I ended up finishing half his serving.

160g peeled uncooked prawn flesh, chopped
2 teaspoons shaoxing rice wine
pinch of white pepper
1/2 teaspoon sugar
1 teaspoon soy sauce
4 large or 12 small shiitake mushrooms, soaked in hot water for 20 minutes, drained and squeezed
4 large free-range eggs
1 1/4 cups (310ml) chicken stock
pinch of salt and white pepper

Topping
1 spring onion, finely chopped
2 teaspoons light soy sauce
1 1/2 tablespoons peanut or vegetable oil with a few drops of sesame oil mixed in

Serves 4

Half fill a wok with water, place a large bamboo steamer on top. Ensure the steamer will hold 4 Chinese rice bowls or ramekins around 25cm in diameter comfortably.

Combine the chopped prawns, shaoxing pepper, sugar and soy sauce and set aside to marinate for 10 minutes.

Remove and discard the woody stems of the shiitake and slice. Set aside.

In a bowl, briefly mix the eggs, stock and salt and pepper. Using a pair of chopsticks do slow figure 8s to do the mixing, rather than madly whisking, you will achieve a much silkier result.

Divide the prawns, mushrooms and egg mixture into the 4 bowls and steam with the bamboo lid on for 7-10 minutes. The custards should be an opaque creamy colour when done and still very wobbly.

Remove the bowls from the steamer, sprinkle each one with the chopped spring onion and 1/2 teaspoon of the soy sauce. Heat the peanut oil in a small saucepan, until beginning to smoke. Immediately pour over each egg custard but be careful, there will be spitting. Serve while hot.