How to Make Cambodian Steamed Eggs with Shrimp Paste Asian Cooking Recipe Cuisine

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Cambodia Steamed Eggs with Shrimp Paste


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 2-4 Servings


 5 eggs

 4 oz small, fresh prawns, shelled and deveined

 a handful of beansprouts

 2 spring onion, trimmed and finely sliced

 2 tsp shrimp paste

 1 bunch cilantro, chopped

 1 tbsp vegetable oil

 chili oil, for drizzling

 sea salt and ground black pepper

 fresh cilantro leaves, to garnish

 dipping sauce to serve


Directions:

 Beat the eggs in a bowl. Stir in the prawns, beansprouts, spring onions, shrimp paste and coriander. Season.

 Fill a pan one-third full with water and bring to the boil Lightly oil a shallow, heatproof dish and place on top of the pan. Pour in the egg mixture and steam for 5-10 minutes until eggs are firm.

 Cut the steamed omelette into strips and place them on a plate. Drizzle a little chili oil over them and garnish with cilantro leaves.


Serve the omelette strips with a dipping sauce such as a shrimp sauce.
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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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