Steamed Shrimp Custard
A steamed dish made with egg whites, skim milk, and marinated fresh shrimp, finished with a thickened sauce.
Ingredients
sesame oil
1/2 tsp
cornstarch
1/2 tsp
white pepper
a pinch
salt
1/4 tsp
sugar
1/4 tsp
chicken broth
1/3 cup
cornstarch
1/2 tsp
sesame oil
1/4 tsp
oil
1 tsp
salt
a pinch
white pepper
a pinch
fresh shrimp in shell (head and shell removed, deveined, about 140 g net meat)
250 g
salt (for rubbing and washing the shrimp)
1 tsp
skim milk
1 cup
chicken powder
to taste
salt
to taste
egg whites (about 3/4 cup, beaten)
3
aluminum foil (26 cm diameter, with a hole in the center)
to taste
minced ham (for garnish)
to taste
cilantro leaves (for garnish)
to taste
Instructions
1
Preparation
- Remove the heads and shells from the shrimp and devein to yield about 140 g (5 oz) of clean meat. Rub with 1 teaspoon of salt, rinse under cold running water until the shrimp turns translucent, drain, roll up in paper towels, and refrigerate for 1 hour until ready to use.
- Arrange the shrimp meat in a single layer along the edge of a plate, leaving the center empty, cover with plastic wrap, and microwave on high for 50 seconds. Remove.
- In a large bowl, beat the egg whites with chopsticks until evenly combined, but do not whip up too much foam.
- Cut a 26 cm round piece of aluminum foil with a 10 cm round hole in the center. Prepare the sauce mixture.
2
Method 1
- Place the milk, chicken powder, and salt into a glass measuring cup and microwave on high for 1 minute 45 seconds. Remove. First stir 1/2 cup of the hot milk into the beaten egg whites to combine, then add the remaining hot milk and stir together.
3
Method 2
- Pour the egg-milk mixture through a fine-mesh strainer into a 20 cm diameter, 3 cm deep Chinese-style deep plate. Cover with the aluminum foil, dull side facing outward.
- Invert a rice bowl on the turntable and place the deep plate containing the egg-milk mixture on top. Microwave at medium power (70% power) for 4 minutes.
4
Method 3
- Remove the foil, arrange the shrimp around the edge of the plate, cover again with foil, and microwave on low (30% power) for 2 minutes. If the center of the custard is not yet fully set, microwave on low for an additional 1 to 2 minutes. Remove.
- Stir the sauce mixture together in a glass measuring cup and microwave on high for 30 seconds. Stir the sauce again and microwave on high for another 30 seconds, then pour it over the custard. If desired, garnish with minced ham and cilantro leaves. Serve.
