Steamed Egg Custard with Shrimp

Steamed Egg Custard with Shrimp

8–10 monthsPuree
AllergensEggsShellfish
Prep10m
Cook12m
Servings2

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.

Ingredients

Egg1
Shrimp30g
Sesame Oilfew drops

Instructions

  1. 1Devein and finely mince 30g shrimp.
  2. 2Beat 1 egg and mix with an equal amount of warm water (about 50ml).
  3. 3Stir in the minced shrimp.
  4. 4Cover with cling wrap and steam on low heat for 10-12 minutes until just set.
  5. 5Drizzle a few drops of sesame oil on top before serving.
  6. 6Serve warm. The custard should be silky smooth with soft shrimp bits.

Safety Notes

Cook Eggs Thoroughly

Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.

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Steamed Egg Custard with Shrimp — Burpi Baby Food Recipe