Steamed Egg Seafood Recipe

(Trung Hap)

Ingredients : Serves 3 - 4

4 oz

4 oz

4 oz

5

3

2

1/2

1/4

5

1/2

Crab meat

Shrimps

Cooked minced pork

Eggs

Spring onions (scallions), finely chopped

Fresh coriander (cilantro) leaves, finely chopped

Salt

Black pepper

Dried Chinese mushrooms

Cellophane noodles (soaked in water)

• Soak mushrooms in hot water for 20 minutes. Squeeze excess water from caps. Discard stems and slice finely.

• Soak a small amount of cellophane noodles in hot water for about 15 minutes.

• Flake crab meat. Discard any bony bits.

• Peel of the shell and de-veined shrimps. Chop into small pieces.

• Chop minced pork finely.

• Beat eggs until yolks and whites are well mixed by not frothy.

• Stir in the chopped spring onions, coriander leaves, salt and pepper.

• Add in the mushrooms, noodles, seafood and pork into the mixture.

• Pour into the heatproof dish and steam till the mixture is firm for about 15 - 20 minutes.

• Serve with rice and nuoc cham dipping sauce.