It’s Yan Yat, the “Everybody’s Birthday” on the Lunar calendar — a day traditionally meant for reflection, gratitude, and, if you’re me, a bit of culinary drama. Every year, I use it as an excuse to step into my inner Michelin-star fantasy, apron tied, playlist on, pretending my kitchen is a five-star test lab. This year’s star dish? Crystal Steam Eggs with Tanjung Tualang River Prawns — a name that sounds elegant and extravagant, but at its heart, celebrates simplicity and technique.

The beauty of this dish lies in balance. Silky, custard-like eggs form the perfect base — light, delicate, and shimmering like glass — while the prawns, freshly sourced from the famous Tanjung Tualang River, bring a sweetness and depth that instantly elevates the humble ingredients. It’s a pairing that feels both nostalgic and refined, like a childhood favorite dressed up for a special occasion.

So today, I’m not just cooking — I’m celebrating. The steam rises, the kitchen fills with the faint aroma of the river’s freshness and the whisper of sesame oil, and for a brief moment, it feels like time slows down. That’s the magic of Yan Yat: a simple meal turned into something poetic, where even eggs and prawns can feel like a feast worth remembering.

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Ingredients –

• 12pcs fresh river prawns – cleaned, trimmed and devined
• 3 large egg
• 1 tablespoon chicken stock powder
• clean / drinking water
• 4 cloves garlic
• 2 stalks spring onions
• Chinese Xiao Sing wine

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Step 1: Preparing the Prawns

Start by trimming, cleaning, and deveining the prawns. Using a small knife, make a shallow slit along the back of each prawn to remove impurities and allow the flavors to infuse more deeply during cooking. Pour over 2 tablespoons of Shaoxing wine, then cover and refrigerate for 30 minutes to marinate. This quick soak enhances the prawns’ natural sweetness and gives them a subtle, aromatic lift.

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Step 2: The Garlic & Spring Onion Aromatics

Finely mince garlic and chop spring onions — enough to generously fill each prawn cavity later. Heat a small amount of oil in a pan and sauté the garlic and spring onions until fragrant and lightly golden, about 1–2 minutes. Stir in 1 teaspoon of oyster sauce for extra umami depth. Set the mixture aside to cool before stuffing; this ensures the prawns hold their shape and the flavors remain balanced.

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Step 3: Perfecting the Egg Mixture

Crack 2 large eggs (or 3 small ones) into a bowl and measure their weight. For the ideal custard texture, use a 1:2 egg-to-water ratio — for example, if your eggs weigh 50g, add 100g of water. Mix in a dash of chicken stock or salt, and whisk gently until smooth. Avoid overbeating to prevent air bubbles, which can disrupt the silky, crystal-clear finish of the steamed eggs.

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Step 4: Assembling the Dish

Stuff each prawn with a spoonful of the aromatic garlic and spring onion mixture. Arrange them neatly on a heatproof steaming plate, spacing evenly for even cooking. Pour the egg mixture slowly through a fine sieve over the prawns — this step removes bubbles and creates a smooth, delicate surface. Cover the plate with cling film and poke a few small holes to allow gentle steam circulation.

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Step 5: Steaming to Perfection

Prepare your steamer or wok with a steam rack and boiling water. Once the steam is strong, place the plate inside, cover, and steam for 9 minutes over medium-high heat. When the timer rings, turn off the heat and let the dish rest for 1 additional minute before uncovering — this helps the eggs set gently while keeping the prawns tender.

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Step 6: The Finishing Touch

Remove the cling film and admire the glossy, custard-like surface. Garnish with extra spring onions or chili slices for color and a touch of heat. Serve your Crystal Steam Eggs with Tanjung Tualang River Prawns immediately, preferably with a bowl of steamed rice to soak up the savory broth beneath.

Pro Tip: If anyone asks for the recipe, simply smile and say, “It’s a family classic.” After all, every great dish deserves a touch of mystery.