Savoury Egg custard

Adapted from Poh's Kitchen

• 160g raw prawn flesh, chopped
• 2 tsp shaoxing rice
• 1 tsp light soy
• ½ tsp sugar
• 4 free range eggs
• 1 ¼ cup plain chicken stock ( I used two tbsp of Maggi Concentrated stock and 1 cup warm water)
• pinch salt and white pepper
• 1 spring onion, finely chopped
• 2 tsp light soy
• 1 ½ tbs peanut oil with a hint of sesame oil ( you don't want too much sesame oil because sesame oil will over power the nutty flavours of peanut oil.

1. Fill a wok half full of water, with a large bamboo steamer on top.
2. Pound the prawns with the marinates(shao xing wine,pepper,sugar and soy) and let it marinate for 10 minutes.
3. In a medium bowl mix the eggs with the chicken stock. Using a pair of chopsticks do slow figures eights, to do the mixing, rather than madly whisking, you will achieve a much silkier result.
4. Divide the ingredients into the four bowls and steam with the bamboo lid on, for seven to ten minutes.
5. The custards should be an opaque creamy colour when done and still very wobbly.
6. Remove bowls from the steamer, sprinkle each one with chopped spring onions and a half teaspoon of soy.
7. Heat the peanut oil in a small pot or pan, until beginning to smoke. Immediately pour one teaspoon over each egg custard and serve whilst hot.