Ingredients

Steamed Egg

• 4 wood ear mushrooms (reconstituted in boiling water for 15 minutes)
• 1/3 cup of cellophane noodles (soaked in boiling water for 10 minutes)
• 3 spring onions finely chopped
• 1 small tomato, finely diced
• 100g pork mince
• 100g prawns, finely chopped
• 1 tbsp coriander finely chopped
• pinch salt and freshly ground pepper
• 1 tsp fish sauce

To Serve

• boiled rice
• nouc cham (see recipe)

Method

1. Steamed Egg: Drain the mushrooms squeezing out the excess water. Trim the bottoms and shred them finely.
2. Beat the eggs with the fish sauce and seasoning. Stir in the remaining ingredients and place it in a shallow heat proof bowl or individual bowls (Chinese small soup bowls or tea cups work well or try dariole moulds.
3. Place the bowls in the top half of a steamer and cook it for 10 minutes then cover with a plate (to stop the moisture getting into the egg) and cook for a further 10-20 minutes (dependent on the size of the bowl) they should be firm when ready. Serve in the bowl or turned out onto a plate (if you have cooked one slice it into portions) and serve with steamed rice and nouc cham.