Shrimp-Stuffed Morels with Steamed Egg

Ingredients

• dried morel mushrooms (Soak in approximately 40°C warm water for about 10 minutes; reserve the soaking liquid and slit each mushroom open lengthwise.)
• shrimp paste (Use enough to generously fill the morels.)
• eggs (Use several eggs; combine with the morel soaking liquid at an egg-to-liquid ratio of 1:1.5.)
• 1 tsp salt (Add to the eggs. The video text also describes this as a small pinch.)
• warm water (Approximately 40°C; use enough to soak the morels, then add the soaking liquid to the eggs at a 1:1.5 egg-to-liquid ratio.)
• scallions (Chopped, for serving.)
• cooking oil (Hot oil for drizzling over the scallions before serving.)
• steamed fish soy sauce (Drizzle around the finished dish before serving.)

Steps

1. 1

   Place the dried morel mushrooms in approximately 40°C warm water and soak for about 10 minutes. Reserve the soaking liquid for the egg custard.

2. 2

   While the morels soak, crack several eggs into a bowl and add 1 teaspoon salt.

3. 3

   Add the reserved morel soaking liquid to the eggs at an egg-to-liquid ratio of 1:1.5, then whisk quickly until evenly combined.

4. 4

   Strain the egg mixture to remove solids and help produce a smooth, silky custard.

5. 5

   Remove the soaked morels and cut each one open lengthwise, stopping when it is open enough to be filled.

6. 6

   Generously stuff each opened morel with shrimp paste, pressing the filling into the mushroom cavity.

7. 7

   Arrange the stuffed morels on a heatproof plate. Once the steamer water is boiling, place the plate in the steamer and steam over high heat for 8 minutes.

8. 8

   Carefully pour the strained egg mixture around the steamed stuffed morels on the plate.

9. 9

   Cover and steam again over high heat for about 5 to 6 minutes, until the shrimp filling is fully cooked and springy and the egg custard is silky-soft.

10. 10

    Before serving, sprinkle chopped scallions over the dish.

11. 11

    Drizzle hot cooking oil over the scallions.

12. 12

    Drizzle a little steamed fish soy sauce around the finished dish. Serve hot after confirming that the morels and shrimp filling are fully cooked.

Notes

The source does not specify the number of eggs, number or weight of morels, amount of shrimp paste, amount of soaking water, or quantities of the garnishes and sauces. It also does not specify a steaming vessel or exact serving yield. The transcript describes the finished shrimp filling as springy, the morels as pleasantly firm, and the egg as tender like tofu.

Nutrition per serving

• main
• steamed
• Chinese-style
• seafood
• egg
• family-friendly
• umami
• gluten-free except for soy sauce unless a gluten-free sauce is used