Steamed Savory Egg Custard
FIlled with chicken, shrimp and other delectable ingredients.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Clean the chicken, slice up diagonally, season with (A).
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Devein the shrimp, remove the shell, salt.
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Remove the stem from the mushroom, decoratively cut.
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Beat and mix an egg with (B), strain one time.
- Place (1) and (2) in a bowl, pour in (4), add in (3). Place all in a steamer that is ready to steam, cover and steam over high heat for 2 - 3 minutes until the surface turns white, then turn down the heat, slightly move the cover and steam for a further 12 minutes.
- For steaming in a microwave, place the ingredients into microwave-safe dishes, cover each with a lid and heat for for 4 minutes at 600w.
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Remove and decorate with 2-3 cm (1 in) long strips of Japanese parsley.
Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
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