Skip to main content Search

Chinese steamed water eggs and quick Sichuan chilli oil
5.0 1 rating
Prep. 5 min
Total 30 min
4 portions
Sign up for free

Ingredients

  • grapeseed oil plus extra to grease
    100 g
  • Sichuan peppercorns red
    1 tsp
  • dried chillies
    10 g
  • sesame oil
    40 g
  • gochujaru (Korean chilli flakes)
    1 tbsp
  • paprika
    ½ tsp
  • white sesame seeds
    1 tsp
  • black sesame seeds
    1 tsp
  • fried shallots
    1 tbsp
  • roasted salted peanuts
    40 g
  • sea salt
    1 tsp
  • eggs
    4
  • water
    840 g
  • spring onions/green onions trimmed, thinly sliced
    2
  • cooked rice (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 568 mg
Protein 11.3 g
Calories 2042.4 kJ / 488.2 kcal
Fat 47 g
Fibre 2.8 g
Saturated Fat 6.5 g
Carbohydrates 8.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Varoma® Steaming Dish 7 Recipes
Australia and New Zealand

You might also like...

Wheat, nut and dairy free muesli slice

4.2(72)

1 h 45 min

Ham and cheese canelé

5.0(16)

49 h

Jeera rice (Cumin rice)

4.7(65)

20 min

Quinoa tabouli

4.6(103)

12 h 40 min

Gratin dauphinois

4.8(553)

50 min

Stuffed tomatoes

3.3(19)

50 min

Warm cabbage dish

4.3(90)

15 min

Pickled Korean daikon

5.0(1)

20 min

Harissa eggplant, tomato and halloumi

No ratings

Fiery Korean Buldak cabbage with rice and egg

No ratings

Savoy cabbage with curry leaves & mustard seeds

3.8(6)

20 min

Yorkshire puddings

4.8(67)

3 h 40 min

 Show all
Show all