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Savory Egg Custard with Clams and Shrimp

 

21

Yield

4

servings

Prep

10

min

Cook

35

min

Ready

45

min

Trans-fat Free, Low Carb
 

Ingredients

½ cup clams
1 ¼ cups chicken broth
1 teaspoon vegetable oil
1 teaspoon rice wine
1 teaspoon soy sauce, light
¼ teaspoon sugar
1 pinch white pepper
*
4 large eggs
½ cup clams
6 medium shrimp
*
1 teaspoon oyster sauce
*

Directions

This steamed egg dish exemplifies the simplicity of Chinese home cooking it takes about 5 minutes to prepare.

The Chinese use a heat- proof porcelain shallow bowl 7 inches wide by 3 inches deep with sloping sides to steam this egg dish.

A 1 quart ceramic souffle dish or a Pyrex bowl works just as well.

To ensure a smooth, silky texture, avoid high heat when steaming.

Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and pepper in a saucepan; bring to a boil.

Remove from heat; cool completely.

Lightly beat the eggs in bowl.

Slowly stir the cooled broth mixture into the eggs until thoroughly mixed.

Avoid over-beating.

Scatter the clams and 2 tablespoons of the chives in the bottom of a 1quart heat-proof bowl.

Strain the egg mixture through a fine mesh sieve over the clams.

Bring the water in a steamer to a boil over high heat.

Place the bowl on a rack above the boiling water.

Cover, reduce heat to a gentle boil, and steam for 2 minutes, or until the eggs begin to set.

Carefully remove cover from steamer, and scatter the shrimp on top of the custard.

Cover and steam for 5 minutes longer, The custard is done when a knife inserted into the center comes out clean.

Carefully remove bowl from the steamer.

Drizzle with oyster sauce and garnish with remaining chives.

Spoon over rice. Serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 17141% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 241mg 80%
Sodium 396mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 37g
Vitamin A 10% Vitamin C 15%
Calcium 7% Iron 68%
* based on a 2,000 calorie diet How is this calculated?

 

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