Egg Custards with Shrimp
Egg Custards with Shrimp
Dig into this quick and easy egg recipe by Judy Joo from Korean Food Made Simple 2.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 5 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 8 large Eggs
  • 480 millilitres Chicken stock
  • 2 teaspoons Fish sauce
  • ½ teaspoon Kosher salt or sea salt
  • 8 small Shrimp/prawns, peeled and deveined
  • 1 Scallion/Spring onionn, thinly sliced on an angle
  • Toasted Sesame oil, for serving
  • Roasted Sesame seeds, for serving
  1. Bring a pot of water to a boil. In a large bowl, whisk together the eggs, stock, fish sauce, and salt
  2. Pour the mixture into four 10-ounce heatproof bowls or ramekins. Arrange the bowls in a large wide pot with a lid
  3. Add enough boiling water to the pot to reach two-thirds of the way up the sides of the bowls. Bring the water to a gentle simmer, cover the pot, and steam until the custards are slightly wobbly in the center, 6 to 7 minutes
  4. Divide the shrimp and scallion among the bowls, cover, and steam until the shrimp are cooked through and the custards are set, about 3 minutes more
  5. Top the custards with a drizzle of sesame oil and a sprinkle of sesame seeds and serve warm

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