白玉堆积Steamed Egg White With Prawns

【材料】
大虾5只、姜丝1汤匙、皮蛋½粒（切丁）、红萝卜碎1汤匙、日本豆腐½条（切丁）、菜园鸡蛋3粒

【调味料】
盐¼茶匙、鸡粉½茶匙、白糖¼茶匙、胡椒粉适量、清水4汤匙

【装饰】
莞荽叶、青葱粒及红辣椒粒少许

【做法】
1. 虾去壳洗净剖开，以少许胡椒粉腌妥。
2. 取菜园鸡蛋的蛋白。（图1）
3. 把蛋白和调味料混合，然后过滤。（图2）
4. 虾肉向下排在碟子里，然后铺上姜、皮蛋、红萝卜碎及豆腐。（图3-4）
5. 淋上蛋白，以铝箔覆盖，放入蒸炉蒸7-8分钟至虾熟即可。（图5-6）
6. 撒上装饰料即可上桌。

【Ingredients】
large prawns, 1 tbsp finely shredded ginger, ½ piece century eggs(diced), 1 tbsp finely diced carrot, ½ slab Japanese tofu (cut into small cubes), 3 Kampung Eggs

【Seasoning】
¼ tsp salt, ½ tsp chicken stock powder, ¼ tsp sugar or to taste, dash of pepper, 4 tbsp water

【Garnishing】
Some coriander leaves, chopped spring onion and finely diced red chili

【Method】
1. Clean prawns and cut into halves. Lightly season prawns with a dash of pepper.
2. Break Kampung Eggs and separate the egg yolks from the egg whites. (pic 1)
3. Combine egg white with seasoning then strain through a wire strainer. (pic 2)
4. Arrange the prawn in plate with the flesh facing up, top with ginger shreds, century eggs, diced carrot and tofu.(pic 3-4)
5. Pour egg white mixture over the prawns， cover with aluminum foil and place in steamer for 7-8 minutes over medium low heat until prawns are cooked. (pic 5-6)
6. Add garnishing before serving.