Savory egg custard with clams & shrimp
Yield: 4 Servings
Ingredients:
- 1/2 c Juice from canned clams
- 1 1/4 c Low-sodium chicken broth
- 1 ts Oil
- 1 ts Rice 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
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.
