Breakfast this morning Korean Shrimp Custard.... so good and so easy.
Egg Custard with Shrimp
Recipe courtesy of Judy Joo
Total Time:
30 min
Prep: 20 min |Inactive Prep: -- |Cook: 10 min
Level:Intermediate
Yield:4 servings
INGREDIENTS
8 large eggs
2 cups/480 milliliters chicken stock
2 teaspoons fish sauce
1/2 teaspoon kosher salt or sea salt
8 small shrimp, peeled and deveined
1 scallion, thinly sliced on an angle
Toasted sesame oil, for drizzling
Roasted sesame seeds, for sprinkling
DIRECTIONS
Special equipment: four 10-ounce heatproof bowls or ramekins
Bring a pot of water to a boil.
In a large bowl, whisk together the eggs, chicken stock, fish sauce and salt. Pour the mixture into four 10-ounce heatproof bowls or ramekins. Arrange the bowls in a large, wide pot with a lid.
Add enough boiling water to the pot to reach two-thirds of the way up the sides of the bowls. Bring the water to a gentle simmer, cover the pot, and steam until the custards are slightly wobbly in the center, 6 to 7 minutes.
Divide the shrimp and scallions among the bowls, cover, and steam until the shrimp are cooked through and the custards are set, about 3 minutes more.
Top the custards with a drizzle of sesame oil and a sprinkle of sesame seeds. Serve warm.
Egg Custard with Shrimp
Recipe courtesy of Judy Joo
Total Time:
30 min
Prep: 20 min |Inactive Prep: -- |Cook: 10 min
Level:Intermediate
Yield:4 servings
INGREDIENTS
8 large eggs
2 cups/480 milliliters chicken stock
2 teaspoons fish sauce
1/2 teaspoon kosher salt or sea salt
8 small shrimp, peeled and deveined
1 scallion, thinly sliced on an angle
Toasted sesame oil, for drizzling
Roasted sesame seeds, for sprinkling
DIRECTIONS
Special equipment: four 10-ounce heatproof bowls or ramekins
Bring a pot of water to a boil.
In a large bowl, whisk together the eggs, chicken stock, fish sauce and salt. Pour the mixture into four 10-ounce heatproof bowls or ramekins. Arrange the bowls in a large, wide pot with a lid.
Add enough boiling water to the pot to reach two-thirds of the way up the sides of the bowls. Bring the water to a gentle simmer, cover the pot, and steam until the custards are slightly wobbly in the center, 6 to 7 minutes.
Divide the shrimp and scallions among the bowls, cover, and steam until the shrimp are cooked through and the custards are set, about 3 minutes more.
Top the custards with a drizzle of sesame oil and a sprinkle of sesame seeds. Serve warm.
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