XO Prawns and Mushrooms

I always say that the secret to any good XO dish is a good XO Sauce!  There are good ones readily available in the supermarket but the best one I’ve seen is a homemade one that a good friend gave me last Christmas, which is, sadly, down to its last use.

Given that this is the last dish I can make with that special homemade XO sauce, I decided to go all out… with my favorite mushrooms combined with my favorite seafood – shrimp… the largish kind…

And, as with good XO sauces, the best way to highlight their complex flavors is to simply sauté it.  So what I do is heat some oil in a non-stick pan and sauté 1/2 to 1 tablespoon of XO sauce.  Add in 12 large shrimps and stir fry until shrimps are done.  Take them out and arrange decoratively in a serving dish.

In the same pan (with much of the stir fry sauce still present), dump in any combination of mushrooms that you like (in my case I used 100 grams each of fresh shitake, enoki and shimenji mushrooms).  Sauté lightly until heated and cooked through.  Spoon over the shrimps.

Then get your drink of choice (mine is Coke Light), sit down and enjoy!





Chawan Mushi, Bastardized version

Chawan Mushi is simply a steamed egg custard, Japanese style.  It is similar to the Chinese steamed egg.

Anyway, I based my bastardized version on a recipe I found in this book:


And I say bastardized because I skipped a lot ingredients… and (oh the horror) used instant dashi to make the dashi stock!

Here is my bastardized recipe:

1 tablespoon rice wine (sake originally)
1 tablespoon light soy sauce
12 shelled prawns, cleaned
6 fresh shitake mushrooms, sliced

1 tablespoon rice wine (sake originally)
1 tablespoon light soy sauce
600 ml dashi stock
1 teaspoon salt
4 eggs

Marinate the shrimp and mushrooms in soy sauce and rice wine, for about 10 minutes. Drain and set aside.

Meanwhile, break the eggs into a bowl and stir gently (do not create bubbles). Add the rice wine, soy sauce, dashi stock and salt into the eggs.

Divide the shrimp and mushrooms into 4 heatproof bowls. Pour egg mixture over the shrimp and mushrooms. Steam, covered, over medium-low heat for 15 minutes or so. Garnish with sliced leeks.



Steamed Eggs with Shrimp

This is not the soft type of steamed eggs.

This is the type of steamed eggs – the firm type – that I grew up on!  My mother’s version had dried shitake mushrooms (rehydrated of course) and ground pork.  My take on it, this particular time, is with with shrimp.

It really is an easy dish, even if our guests were impressed by it!

5 eggs
1/3 cup water
1 tablespoon light soy sauce
salt and pepper, as desired or to taste
about 8 fresh shitake mushrooms, cleaned and sliced into strips
about 12 pieces of medium-sized shrimp, cleaned and trimmed
dash of sesame oil

Begin by readying a 9-inch pie plate and the steamer.  Bring the steamer pot to a gentle simmer.

Place the eggs in a bowl and add the water (or stock, if you prefer).  Stir gently (so that air will NOT be incorporated into the eggs).  Season to taste.

Place the mushroom slices on the bottom of the pie plate.  Pour the egg mixture in, through a sieve (this is the secret to a smooth, bubble-free dish).  Arrange the shrimp decoratively.

Steam for about 15 to 22 minutes.  Keep the heat low to low-medium. If a toothpick inserted in the center comes out clean, it is done.

Right before serving, splash the steamed eggs with a little sesame oil (a little really goes a long way!)

Serve immediately.