Seafood Custard
- Makes:
- 4 servings
- Time to Prepare:
- 0:10
- Time to Cook:
- 0:15
Ingredients
-
8 ozClams, canned
-
10 ozCanned Chicken Broth
-
1 tspVegetable Oil
-
1 tspDessert Wine, dry
-
1 tspSoy Sauce
-
1/4 tspSugar, granulated
-
1 pinchWhite Pepper
-
4 medEgg
-
3 cloveGarlic
-
3 tblsChives
-
1/2 lbRaw Shrimp
-
1 tspOyster Sauce
-
2 cupWhite rice, long-grain
Directions
1. Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar, pepper and garlic in a saucepan and bring to a boil. Remove from heat and cool completely.2. Lightly beat the eggs in a bowl. Slowly stir the cooled broth mixture into the eggs until thoroughly mixed.
3. Scatter the clams and 2 tablespoons of the chives in the bottom of a 1 quart heat-proof bowl. Strain the egg mixture through a fine mesh sieve over the clams.
4. Bring some 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.
5. 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.
6. Carefully remove bowl from the steamer. Drizzle with oyster sauce and garnish with remaining chives.
7. Cook rice according to package directions and serve with seafood custard.