Savory Egg Custard With Clams And Shrimp

Savory Egg Custard Clams Shrimp - Culture, Family, Travel, Consumer Reviews - Posted: 15th Feb, 2007 - 8:34pm

Text RPG Play Text RPG ?
 

Posts: 1 - Views: 151
Archived Recipe: Rice
Post Date: 15th Feb, 2007 - 8:34pm / Post ID: #

Savory Egg Custard With Clams And Shrimp

Recipe name:
Savory Egg Custard With Clams And Shrimp

Recipe Type Recipe category:
Rice

What are your thoughts about this tasty dish?

Recipe Ingredients Recipe details: Savory Egg Custard with Clams and Shrimp

1/2 c Juice from canned clams

1 1/4 c Low-sodium chicken broth

1 ts Oil

1 ts wine

1 ts Light soy sauce

1/4 ts Sugar

pn White pepper 4 Eggs

1/2 c Canned whole baby clams

3 tb Chopped Chinese garlic

-chives, or green onions 6 md Shrimp, shelled, deveined

1 ts Oyster sauce

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. Serves 4 to 6. PER SERVING: 90 calories, 10 g protein, 2 g carbohydrate, 5 g fat (1 g saturated), 160 mg cholesterol, 186 mg sodium, 0 g fiber. From an article by Joyce Jue, San Francisco Chronicle, 11/11/92. Posted by Stephen Ceideberg; February 22 1993.



Recipe Reviews Your opinion:
Did you adjust the recipe to fit your needs? What did you add / subtract?

Sponsored Links:

 
> TOPIC: Savory Egg Custard With Clams And Shrimp
 

▲ TOP


International Discussions Coded by: BGID®
ALL RIGHTS RESERVED Copyright © 1999-2024
Disclaimer Privacy Report Errors Credits
This site uses Cookies to dispense or record information with regards to your visit. By continuing to use this site you agree to the terms outlined in our Cookies used here: Privacy / Disclaimer,