Shrimp and Three-Color Egg Custard

Steps

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1. 1
   Peel the shrimp completely: remove head, shell, and devein. Cut the shrimp meat into small pieces and set aside.
   ▶ ≈0:38
2. 2
   Crack one chicken egg into a bowl and set aside. Add the shrimp pieces to the egg and mix well.
   ▶ ≈1:04
3. 3
   Take the second egg and separate it: reserve the yolk for later topping, pour the white into another bowl.
   ▶ ≈1:23
4. 4
   Crack the salted egg and pour only the white portion into a third bowl.
   ▶ ≈1:42
5. 5
   Peel the preserved egg, cut into small pieces, and add to the shrimp and first egg mixture.
   ▶ ≈2:10
6. 6
   Season the shrimp-egg mixture with 1.5 tsp chicken bouillon powder, 1 tsp soy sauce, 1 tsp sesame oil, and 1.5 tsp black pepper. Stir thoroughly.
   ▶ ≈2:24
7. 7
   Add 3 thin-sliced shallots to the shrimp and egg mixture.
   ▶ ≈2:54
8. 8
   To the bowl containing the separated chicken egg white, add 1 tsp chicken bouillon powder, 1 tsp soy sauce, and 1 tsp black pepper. Mix well.
   ▶ ≈3:02
9. 9
   Pour the shrimp-egg mixture into a steaming bowl. Gently layer the chicken egg white mixture on top, then carefully add the salted egg white mixture to form the three-color layers.
   ▶ ≈3:27
10. 10
    Sprinkle cilantro leaves around the surface as a garnish.
    ▶ ≈3:47
11. 11
    Cover the bowl and place it in a steamer pot with high heat. Steam for 15-20 minutes until the egg is fully set. Test doneness by inserting a chopstick or skewer—if it comes out clean and dry, the egg is cooked through.
    ▶ ≈3:55
12. 12
    Remove the bowl from the steamer and place the reserved egg yolk on top of the steamed egg.
    ▶ ≈4:15
13. 13
    Gently spread and distribute the egg yolk evenly across the top.
    ▶ ≈4:22
14. 14
    Cover the bowl again and return to the steamer for about 1 minute more to cook the yolk through.
    ▶ ≈4:32
15. 15
    Remove from the steamer and turn off the heat. Top with sliced red chili, minced shallot, and cilantro leaves for final garnish and presentation.
    ▶ ≈4:46