20 minutes
2 servings
Steamed
Eggs-------------------3
Shrimp---------------10
Small scallops--------10
Crab sticks----------- 30g
Edamame------------30g
[Seasoning]
Seaweed Seafood Broth---300ml
Rice wine-------------------20cc
1
Prepare all ingredients (shell and devein the shrimp, and blanch the edamame).
2
Take a clean bowl, add the seafood ingredients along with the rice wine, and mix well to marinate and remove any fishy odor. Set aside.
3
Take a clean bowl, pour the eggs and the broth into it, and stir well until thoroughly mixed.
4
Strain the egg mixture through a sieve to reduce air bubbles in the liquid.
5
Heat a wok with oil, quickly stir-fry the seafood ingredients until they turn white (do not cook them all the way through), and remove them from the pan. Set aside.
6
Bring 2 bowls of water to a boil in a wok, then place the strained egg mixture inside and steam for about 8 minutes.
7
Evenly arrange the stir-fried seafood ingredients over the surface of the steamed eggs, cover the lid, and let it steam for another 2 minutes. Once done, it's ready to serve.
