Recipe courtesy of Martin Yan
Steamed Egg Custard
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 111
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 13
- Cholesterol
- 210
- Sodium
- 369
Ingredients
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
Dressing:
1 tablespoon chopped green onion
2 teaspoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon hot pepper sauce
Directions
- 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.
- 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.
- Spoon dressing on top and serve.