Recipe Ingredient
- 3 eggs
- 1 century egg (pei tam)
- Salted egg yolk
- Oil
- Seasoning (A):
- 1/2 tbsp light soy sauce
- 1/4 tsp salt
- Dash of pepper
- 5 tbsp water
- Topping:
- 1 tbsp prawn meat, coarsely chopped
- 1 tbsp green capsicum, coarsely chopped
- 1/2 tsp red chilli, coarsely chopped
- Seasoning (B):
- 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- Dash of pepper
Instructions
- Steam salted egg yolk until cooked. Slice into bite-size pieces. Cut century eggs into cubes.
- Lightly whisk eggs with a fork and add in seasoning (A); mix thoroughly. Add century egg and salted egg yolk. Pour mixture into a heat-proof dish and steam egg mixture over rapid boiling water for 12 to 15 minutes or until egg is just set.
- Put 1 to 2 tbsp oil in a wok, fry prawns and add in seasoning (B) and the rest of the ingredients. Fry well till fragrant. Dish out and pour over steamed egg custard before serving.