Recipe courtesy of Martin Yan

Steamed Egg Custard

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  • Yield: 4 servings
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1/4 pound medium raw shrimp, shelled, deveined and diced

2 tablespoons chopped Virginia ham

1/2 teaspoon salt

1/4 teaspoon white pepper

4 eggs, lightly beaten

1 1/4 cups water


1 tablespoon chopped green onion

2 teaspoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon hot pepper sauce


  1. In a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl.
  2. Pour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes.
  3. Spoon dressing on top and serve.