3 egg whites
2 egg yolks
100-120 ml water or chicken stock
salt to taste
pinch of pepper
3 small cubes of crab meat (1mm)
1 tsp of shark fins
1 prawn (shredded or cubed)
- Lightly beat the eggs till blended.
- Add in the stock, pepper and salt to taste.
- Prepare steamer.
- Sieve the eggs. Pour into cups or ramekins. Then add the fillings.
- Most difficult part of making chawamisu is to note that the egg must be steamed with low fire or else you will get a lot of holes in the product.