IMBB # 16 - (1) Steamed 3-tiered Egg White+Prawn+Chicken Cake and (2) Fried Rice in Eggy Parcel

It's time to submit my entry for IMBB again! The host this time round is Seattle Bon Vivant and the theme is EGG!

Egg is such a versatile ingredient in chinese cuisine (or any other cuisine!) that I was having problems thinking of what to cook for this event. Finally I decided to submit not one but two entries!

First dish is a steamed 3-tiered egg white+prawn+chicken cake.

Ingredients A:
100g prawns, minced
100g chicken, minced
2 egg white

Ingredients B:
1 tsp corn flour
1 tbsp sesame oil

1) Marinate prawns and chicken with Ingredients B, in two separate bowls, for 10-15 minutes
2) Lay the minced chicken at the base of the rectangular mold. Steam the chicken in a wok half-filled with boiling water for 3 minutes.
3) Lay the minced prawn as second layer, steam for another 3 minutes.
4) Pour the egg white on top and steam until the egg is set.

Steaming of egg white

5) Cut the steamed egg white+prawn+chicken cake in to squares, garnish, and serve.

Fried Rice in Eggy Parcel

Egg wrapper or "dan pi" in chinese is a very versatile wrap. Hence I used it to wrap fried rice for this entry.

Ingredients for egg wrapper:
3 eggs
1/2 tbsp corn flour
pinch of salt

1) Lightly beat the eggs. Add constarch and salt, stir well.
2) Heat up a shallow pan, pour 1/3 of the batter and let it cook for about 2 minutes, turn the egg wrapper over and cook for another 2 minutes.
3) Continue with the rest of the batter.

Preparing the egg wrapper

Ingredients for seafood fried rice:
1/2 medium size squid, diced
100g prawn, shelled and diced
1/2 capsicum, diced
Chopped garlic
Rice (enough for 2 person)

1) Heat oil in the wok, stir-fry the garlic until fragrant.
2) Add in squid, prawns and capsicum, stir-fry.
3) Finally, add in rice and seasoning (salt, pepper etc) and stir-fry for a minute or two.

Wrapping of fried rice in the egg wrapper

4) Wrap the rice in the egg wrapper, serve.


Anonymous said…
What else do you commonly use to fill this type of wrapper? The recipe is quite similar to my crespelle recipe, an Italian egg crepe used in place of pasta to make cannelloni-type filled dishes (I fill mine with roasted thin aparagus and ricotta, topped with fontina and a drizzle of light tomato sauce). The crespelle is made with flour, however, not cornstarch, so I am curious to try yours to see the difference. Thanks for the inspiration and post some more fillings!
Piggy said…

Well, I've only attempted to cook something with egg wrapper twice so far. But from what I read from some of my chinese food cookbooks, it can be used to wrap minced squid, prawns, crab or even glutinous rice. Wrap the filling tight, and then cut it into pieces.

The egg wrappers can be prepared with or without cornstarch, it depends on personal preference. It is said that cornstarch can make the egg wrapper smoother... but I've yet to see that in my wrapper!

I'd love to see how crespelle looks like though... :-)