花甲蝦滑蒸滑蛋

花甲先加鹽浸一小時吐沙，不過優質花甲多數無乜沙！熱水煲滾，把花甲加入，一開殼立刻拿起！避免過熟！蝦膠塗在花甲上，可以用手指壓一壓～

輕輕搞拌蛋，再加入雞湯，再用網篩過濾蛋液，倒入碟中，再放上花甲，裝蛋液的碟蒸一定要加蓋或錫紙，避免倒汗水沾上蛋面

大火蒸4分鐘再轉中火蒸8分鐘

蒸後可倒上蔥花和芫荽，再淋上滾油和豉油

created by photogrid

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created by photogrid

" data-large-file="https://betiskitchen.com/wp-content/uploads/2026/03/img_1109-1.jpg?w=770" data-id="16608" src="https://betiskitchen.com/wp-content/uploads/2026/03/img_1109-1.jpg?w=819" alt="" class="wp-image-16608" srcset="https://betiskitchen.com/wp-content/uploads/2026/03/img_1109-1.jpg?w=819 819w, https://betiskitchen.com/wp-content/uploads/2026/03/img_1109-1.jpg?w=120 120w, https://betiskitchen.com/wp-content/uploads/2026/03/img_1109-1.jpg?w=240 240w, https://betiskitchen.com/wp-content/uploads/2026/03/img_1109-1.jpg?w=768 768w, https://betiskitchen.com/wp-content/uploads/2026/03/img_1109-1.jpg 1440w" sizes="(max-width: 819px) 100vw, 819px" />

Ingredients:

eggs

lb (250 g) clams

g shrimp paste

Chicken stock (1.5–2× eggs) or water + salt

Steamed fish sauce (shi you) to taste

tbsp hot oil

Chopped scallions

Method:

Salt-soak clams ~1 hour; boil briefly, remove when they open. Spread shrimp paste over clams.

Beat eggs, add stock, strain. Put clams in a dish, pour in egg mixture (cover with lid/foil).

Steam on high 4 min, then medium 8 min.

Garnish with scallions and cilantro; drizzle hot oil and fish sauce.

花甲蝦滑蒸滑蛋