Steamed eggs with spinach and shrimp (Thermomix)

Cooking Instructions

1. The large cocktail shrimp bought in the supermarket, remove the head and wash the shrimp line.

   

2. 150g spinach with a little baking soda and blanch for 1 minute to remove oxalic acid.

   

3. Remove and cool with purified water.

   

4. Wring out the water and mince it for later use.

   

5. Add 300 g of water, 5 g of salt, 3 eggs to the main pot and mix at 15 sec/speed 4.

   

6. Place the minced spinach in a bowl and strain the egg mixture through a sieve.

   

7. Skim off surface foam.

   

8. Add 500 grams of boiling water to the main pot. Steamer on the shelf. Cover with a lid or plastic wrap and steam at 15 minutes/Varoma/speed 1.

   

9. After 15 minutes, the egg mixture sets, add the shrimp and steam for 7 minutes/Varoma/Speed 1.

   

10. Remove from the pan.

    

11. Very nice to see.

    

12. Drizzle with light soy sauce and sesame oil.

    

13. Enjoy.

    

14. The eggs are tender.

    

15. The shrimp are tender.

    

16. The whole family loves it!