Asian Egg Custard Cups & Shrimp
Asian Egg Custard Cups & Shrimp
4 large eggs
1 cup chicken broth
1 tsp. Redboat Fish Sauce
1/4 tsp. sea salt
6 small shelled and deveined shrimp
freshly ground pepper
In a large bowl, whisk together the eggs, broth, and fish sauce. Add salt.
Pour the mixture into two small bowls or ramekins.
Fill a large stockpot with enough water rise to about 2/3 of the way up the sides the small bowls once inside the pot.
Bring to a boil.
Slowly immerse the two small bowls and reduce water to a simmer.
Cover and simmer for about 10-12 minutes, until the custards are a bit wobbly – but not ‘liquidy.’
Divide the shrimp between the bowls and simmer for another 3-5 minutes.
Remove bowls from water and allow to “set” for an additional 2-3 minutes
.
Sprinkle with freshly ground pepper and garnish as desired.
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