Fujian Hai Xian Zheng Dan (福建海鲜蒸蛋)

This silken steamed egg custard studded with fresh prawns and clams is a beloved comfort dish along the Fujian coast. Unlike versions from other provinces that use soy sauce liberally, the Fujianese approach keeps the seasoning restrained, letting the sweetness of the sea define the flavour. It is soft enough for children and elders, and elegant enough for a dinner table.

Serves: 4

Ingredients

• 4 large eggs
• 400ml (1⅔ cups) dashi or light fish stock (homemade, unsalted)
• 8 medium raw prawns (shrimp), peeled and deveined
• 8 small clams, steamed open and meat removed
• 1 tsp (5ml) Shaoxing rice wine
• ½ tsp (2.5ml) sesame oil
• ¼ tsp fine salt
• 2 spring onions, thinly sliced (garnish)
• 1 tsp (5ml) reduced-sodium soy sauce (for finishing only)

Instructions

1. Whisk the eggs gently with the fish stock, Shaoxing wine, and salt — avoid incorporating too much air, which causes bubbles in the finished custard.
2. Strain the egg mixture through a fine sieve into a shallow heatproof bowl or four individual ramekins.
3. Arrange the prawns and clam meat in the custard mixture, pressing them lightly below the surface.
4. Bring a wide steamer to a medium boil. Place the custard inside and steam covered over medium-low heat for 12–15 minutes, until the custard is just set but still has a gentle wobble at the centre.
5. Remove from steamer and let rest 2 minutes. Drizzle the sesame oil and the single teaspoon of soy sauce over the surface.
6. Scatter sliced spring onions over the top and serve immediately with steamed white rice.

Cook's Notes: Medium-low heat and a slight gap in the steamer lid prevents the surface from cratering and pitting. Using homemade unsalted stock is the key to keeping sodium genuinely low.