Anji Bai Cha Steamed Egg Custard with Prawns
Silky Chinese steamed egg custard made with a gentle Anji Bai Cha infusion and topped with sweet prawns—the tea's umami deepens the savory custard.
Chinese steamed egg custard (zheng dan) is one of the most comforting savory dishes, and using a gentle Anji Bai Cha infusion instead of plain water adds a quiet layer of umami depth. The tea's savory-sweet character melts seamlessly into the silky custard without ever tasting like tea.
The secret to glassy-smooth custard is the ratio and the steaming temperature. A gentle, steady steam keeps the surface free of bubbles, and brewing the tea lightly ensures it never turns bitter when warmed with the eggs.
Sweet prawns on top bring a clean burst of the sea that echoes the tea's umami notes. A drizzle of light soy and sesame oil at the end ties the dish together with a fragrant, savory finish.
Serve it warm in the steaming bowl with rice on the side. It's a delicate, nourishing dish that feels luxurious yet comes together in well under an hour.
Ingredients
- 4 large eggs
- 1.5 cups Anji Bai Cha infusion (brewed gently, cooled to warm)
- 8 raw prawns, peeled and deveined
- 1 tsp salt
- 1 tsp light soy sauce
- 1/2 tsp sesame oil
- 1 scallion, finely sliced
- 1/2 tsp rice wine (optional)
- Pinch of white pepper
How to make it
- 1Brew the Anji Bai Cha gently in 80°C water for 2 minutes, strain, and let cool until just warm.
- 2Beat the eggs with the salt and white pepper, then whisk in the warm tea infusion until fully combined.
- 3Strain the egg mixture through a fine sieve into a heatproof bowl to remove bubbles.
- 4Cover the bowl with foil and steam over gentle heat for 10 minutes, then add the prawns on top and steam 4–5 minutes more until set and the prawns are pink.
- 5Drizzle with light soy sauce and sesame oil, scatter scallion over the top.
- 6Serve warm in the bowl with steamed rice alongside.
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