23 August, 2009

Steam Shrimp Egg Custard

  • 2 eggs
  • 1 cups low sodium chicken stock or water
  • 1 tbsp light soy sauce
  • Dash of white pepper
  • 4 peeled shrimps
  • 1 small carrot ( sliced )
  • Spring Onion for garnish ( chopped )

  1. Cook the sliced carrot in the boiling water until soft.
  2. Add in shrimps and drain out.
  3. Put the carrot and shrimp into small bowl.
  4. Mix the eggs with light soy sauce, pepper and chicken stock and stir well.
  5. After the mixture is incorporate well, pour the mixture into the bowl.
  6. Cover with foil and steam. ( I forgot to cover therefore the surface is not smooth )
  7. Steam for 20 minutes or until the liquid stay clear.

Notes:- If you want a fine texture, do strain the eggs mixture over a fine sieve before pouring into bowl.

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