For steaming, it is best to use ceramic cups meant for making chawanmushi as they come with lids
Serves 4
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If you like chawanmushi, try making a soya milk-based version of this steam egg tofu recipe. It is creamier and you can skip the steps for making the dashi or stock. You can get unsweetened soya milk from hawker stalls that sell soya bean milk or from supermarkets.


  • 10 medium-sized prawns (120g), shelled and deveined
  • 200ml water
  • A pinch of sugar
  • 4 small slices of carrot (12g)
  • 8 canned ginkgo nuts (17g)
  • 4 eggs (55g each)
  • 1 flat tsp of salt
  • 500ml unsweetened soya milk
  • 1 shiitake mushroom, sectioned into eight pieces
  • 1 stalk of spring onion, sliced

Keep four of the prawns whole. Take the remaining six and halve them lengthwise. Set aside in the fridge until ready to use.


In a saucepan, bring 200ml of water to a boil. Add a pinch of sugar.


Add the carrot slices and boil for two minutes until tender. Remove the carrot slices and set aside.


Blanch the ginkgo nuts for one minute.


In a mixing bowl, crack the 4 eggs. Add 1 flat tsp of salt and mix gently. Add the soya milk and mix gently. Strain the mixture into another bowl. Transfer into a measuring cup for easy pouring later.


Prepare 4 ceramic cups with lids. In each cup, place 3 pieces of the halved prawns, 1 ginkgo nut and 2 pieces of mushroom. Divide the egg mixture among the four cups.


With the heat on low and the water barely simmering, place the cups on a flat steamer plate. Put the lids on the cups. Cover the steamer and steam the cups over low heat for 20 to 21 mins, until the egg is still wobbly but set.


Remove the lids of the cups and, in each cup, place a whole prawn, a ginkgo nut and a carrot slice.


Put the cup lids back on and cover the steamer. Continue steaming over low heat for another 2 to 3 mins until the prawns are cooked through.


Garnish with spring onion. Serve immediately.

Text & Photo: Hedy Khoo/The Straits Times

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