Steamed Egg with Seafood
- Preparation time: 15 minutes
- Cook time: 10 minutes
This egg dish is best served hot and enjoyed by many children.
Photo: @shanghaigardencitycenter.qa
Ingredients
- 2 eggs
- 5 fresh shrimps or thawed frozen ones
- 1/2 cup of scallops
- 1 tbsp of green onion, finely chopped
- 1 tbsp of coriander
- Salt, pepper and soy sauce to taste
Preparation
- Beat eggs in a bowl. Add salt, pepper and ½ cup of water, beat well.
- Clean shrimps. Peel and devein shrimps, chop into small pieces. Blanch scallops in hot water.
- Pour shrimps and scallops into a dish. Pour beaten eggs over shrimps and scallops.
- Wrap the dish with food paper. Steam and boil for 8 – 10 minutes.
- Sprinkle chopped green onion and coriander on top. Turn off the heat.
- Sprinkle soy sauce over steamed egg. Serve hot.
![Óc trần lá ngải](https://www.vietnamonline.com/media/cache/d4/12/d4127ab3f15271717b98ebeca08aa414.jpg)
Óc trần lá ngải
Óc trần lá ngải is listed among the most horror foods for foreign visitors in Vietnam.
![Grilled beef wrapped in wild betel leaf](https://www.vietnamonline.com/media/cache/4f/e0/4fe00fbc79942e6eab9fdcf9bbea4e10.jpg)
Grilled beef wrapped in wild betel leaf
Riding along the crowded streets of Saigon in the afternoon, people can often be attracted by a fragrant and spicy smell of seasoned grilled rolls of beef, stemming from moving-stalls blurred in the smoke from charcoal flame. This dish, wrapped up in wild betel leaf, has become a favorite snack of Vietnamese, particularly Saigonese, to serve with beer or wine.
![Snakehead Congee](https://www.vietnamonline.com/media/cache/78/f7/78f7d761aca7b1a4c36d1988ce44af62.jpg)
Snakehead Congee
Snakehead fish congee can appear as a normal dish of the commoners, but to those who first taste, that dish served in hotpot style is quite a surprise.