Egg whites, tofu, white fish and prawns – it’s a protein fix! This recipe is inspired by Chinese steamed eggs, which every child with Chinese parents has probably had. I’ve made this many times, and used to make the consistency a lot smoother by increasing the number of eggs used compare to the fish and prawns, for example, but really prefer this firmer version. Also, this is a steamed recipe, and the taste is a lot lighter and more subtle compared to stir-fries and stews, so I really recommend using some Japanese ingredients such as tsuyu soup stock and mirin.

This version serves 2, and takes just under 10 minutes to prepare, and around 15 minutes to cook.

Ingredients
100g white fish (e.g. cod)
100g prawns
300g soft tofu
1 tbsp of Shaoxing rice wine
1 tsp of mirin
2-3 tbsps of tsuyu soup stock
1/2 tsp of powdered ginger
1 tsp of salt
3 egg whites
1 spring onion

Before you start, set some water in the steamer so that it will be boiling when the bowl is ready to place into the steamer.

Step 1: Cut the fish, prawns and half of the tofu into small pieces/cubes around 1/2cm across.

Step 2: Heat a small pan and, without adding oil, drop in the fish and prawns. Once sizzling, add in the rice wine, mirin, soup stock, powdered ginger and salt. Stir well and heat for 2-3 minutes.

Step 3: While the fish and prawns are cooking, crush the remaining half of the tofu and stir it into the egg white. Add a pinch of salt to this.

Step 4: Stir the cubed tofu and fish and prawns mix gently into the tofu and egg white mix in a bowl until well-mixed.

Step 5: Check that the steamer is ready and leave to steam for 10 minutes.

Step 6: Chop the green parts of the spring onion and garnish this on top of the steamed egg, tofu, fish and prawns mix. Serve hot or cold!

You can also try adding other things such as ground pork to the mix. The texture and flavours make this taste a little like crabs – what do you think?