Mengding Huangya Steamed Egg Custard with Shrimp
A silky savory egg custard steeped with Mengding Huangya tea and topped with sweet shrimp — a delicate dish that mirrors the tea's own gentle, mellow character.
Chinese steamed egg custard (chawanmushi's savory cousin) is one of the most delicate dishes in the home cooking repertoire, and it's the perfect canvas for Mengding Huangya. Brewing a light infusion of the tea and using it in place of plain water in the custard base infuses every spoonful with a faint, sweet, nutty backbone that elevates a simple dish into something quietly special.
The trick is restraint — both with the tea and the technique. Brew the tea lightly and let it cool before whisking it into the eggs, since hot liquid will start to scramble them prematurely. A gentle, low steam preserves the custard's silky, jiggly texture, which is exactly the kind of careful, unhurried cooking this tribute tea deserves.
Sweet shrimp on top adds protein and a pop of color, but you could just as easily use shiitake mushrooms or a few strands of cooked crab for a vegetarian-adjacent or pescatarian variation. The goal is a topping that's savory but not assertive, letting the tea-infused custard remain the star.
Serve this as a starter or alongside plain steamed rice for a light meal — and pour a fresh cup of Mengding Huangya alongside it. Tasting the same tea in the dish and in the cup is a small but satisfying way to experience how versatile this historically prized tea can be.
Ingredients
- 4 large eggs
- 1 cup brewed Mengding Huangya tea, cooled (1 tsp leaves steeped 2 min in 80°C water)
- 1/2 cup chicken or vegetable stock
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp light soy sauce
- 8 small peeled shrimp
- 1 tsp sesame oil
- 1 scallion, thinly sliced
- 1 tsp toasted sesame seeds
How to make it
- 1Brew the Mengding Huangya lightly and set aside to cool to room temperature.
- 2Whisk eggs gently (avoid creating too much foam), then stir in the cooled tea, stock, salt, sugar, and soy sauce until just combined.
- 3Strain the mixture through a fine sieve into a heatproof bowl or four small ramekins to remove any bubbles or stray bits.
- 4Cover with foil or a lid and steam over low-medium heat for 12–15 minutes, until just set with a gentle jiggle in the center.
- 5In the last 3 minutes of steaming, nestle the shrimp into the surface of the custard to cook through gently.
- 6Drizzle with sesame oil, scatter scallion and sesame seeds on top, and serve warm.
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