Steamed Egg Custard With Pork

By á-170456

Ingredients

• 5 eggs
• 1 1/4 teaspoons salt
• 2 tablespoon Chinese rice wine
• 1 tablespoon oyster sauce
• 1/2 cup chicken stock
• 3 tablespoons vegetable oil
• 1/2 teaspoon chopped scallion
• 1/2 teaspoon chopped ginger
• 1 teaspoon chopped cilantro
• 1/4 pound ground pork
• 2 tablespoons dark soy sauce
• 1/4 pound fresh shrimp shelled, deveined, and each cut into 8 pieces
• 1 teaspoon cornstarch

Details

Servings 4

Preparation

Step 1

Note: Once this custard is cooked and solidified, remove from the steamer and do not return to the steamer or the custard will liquefy.

Beat eggs in bowl. Beat in 1 teaspoon of salt, rice vinegar, oyster sauce and stock. Place bowl on a rack in a pot or steamer. Cover and steam over boiling water 20 minutes. Set custard aside until ready to serve.

Heat 2 tablespoons of oil in wok. Add scallion, ginger, and pork. Stir-fry for 2 minutes. Add soy sauce. Cook 1 minute more and remove from heat. Mix cilantro and shrimp with 1/4 teaspoon salt and cornstarch. Stir-fry shrimp in 1 tablespoon heated oil 2 minutes. Add pork mixture and stir-fry 30 seconds more.

Invert custard onto platter. Pour pork and shrimp mixture over custard.

This recipe yields 4 to 6 servings.