Savory Egg Custard With Clams And Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Ceideburg 2, Chinese, Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | c | Juice from canned clams |
| 1 1/4 | c | Low-sodium chicken broth |
| 1 | t | Oil |
| 1 | t | Rice wine |
| 1 | t | Light soy sauce |
| 1/4 | t | Sugar |
| pn | White pepper | |
| 4 | Eggs | |
| 1/2 | c | Canned whole baby clams |
| 3 | T | Chopped Chinese garlic |
| chives or green onions | ||
| 6 | Shrimp, shelled deveined | |
| 1 | t | Oyster sauce |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 56
Total Fat: 6.4g
Cholesterol: 197.3mg
Sodium: 185.5mg
Potassium: 153.4mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 9g