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Chinese Steamed Egg Custard
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METHOD
Serves 2 Preparation Time 10 Minutes Cooking Time 10 Minutes Cooking Method Whisk together the eggs, stock and soy. Pour into two CorningWare Etch 207ml Ramekins. Steam over gently boiling water for 6 minutes or until just firm. Remove the lid from the steamer and place the mushrooms and prawns on top of each custard. Replace steamer lid and continue cooking for 2-3 minutes until prawns are cooked through. Serve the custards warm, garnished with green onions and drizzled with a little sesame oil and soy sauce.
- INGREDIENTS
3 eggs, lightly beaten 200mls chicken stock 2 teaspoons soy sauce 4 shittake mushrooms, thinly sliced 12 small green prawns, peeled 2 green onions, chopped Sesame oil, to serve Extra soy sauce, to serve
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Details
3 eggs, lightly beaten
200mls chicken stock
2 teaspoons soy sauce
4 shittake mushrooms, thinly sliced
12 small green prawns, peeled
2 green onions, chopped
Sesame oil, to serve
Extra soy sauce, to serve
| 3 eggs, lightly beaten 200mls chicken stock 2 teaspoons soy sauce 4 shittake mushrooms, thinly sliced 12 small green prawns, peeled 2 green onions, chopped Sesame oil, to serve Extra soy sauce, to serve |
| Serves 2 Preparation Time 10 Minutes Cooking Time 10 Minutes Cooking Method Whisk together the eggs, stock and soy. Pour into two CorningWare Etch 207ml Ramekins. Steam over gently boiling water for 6 minutes or until just firm. Remove the lid from the steamer and place the mushrooms and prawns on top of each custard. Replace steamer lid and continue cooking for 2-3 minutes until prawns are cooked through. Serve the custards warm, garnished with green onions and drizzled with a little sesame oil and soy sauce. |
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