Steamed Egg Custard with Shrimp
8–10 monthsPuree
10 minPrep
12 minCook
2Servings
MediumDifficulty
Silky steamed egg custard studded with tender shrimp pieces. A classic Chinese dish adapted for babies, introducing shellfish allergens in a gentle, easily digestible form.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Egg1
Shrimp30g
Sesame Oilfew drops
Steps
- 1Devein and finely mince 30g shrimp.
- 2Beat 1 egg and mix with an equal amount of warm water (about 50ml).
- 3Stir in the minced shrimp.
- 4Cover with cling wrap and steam on low heat for 10–12 minutes until just set.
- 5Drizzle a few drops of sesame oil on top before serving.
- 6Serve warm. The custard should be silky smooth with soft shrimp bits.
