1/2 cup juice from canned clams
1 1/4 cup low-sodium chicken broth
1 tsp oil
1 tsp rice wine
1 tsp light soy sauce
1/4 tsp sugar
1 pinch white pepper
4 eggs
1/2 cup canned whole baby clams
3 tbsp chopped chinese garlic chives, or g, reen onions
6 medium shrimp, shelled, deveined
1 tsp oyster sauce
A Recipe for
Savory Egg Custard With Clams & Shrimp
A crust eaten in peace is better than a banquet partaken in anxiety. |
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Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
This Recipe for Savory Egg Custard With Clams & Shrimp is one of thousands in the Recipes-to-go Asian Cookbook.
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
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If you enjoy this Savory Egg Custard With Clams & Shrimp Recipe - you should enjoy the recipe collections you can find on the websites below:
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
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Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
This is a recipe for Savory Egg Custard With Clams & Shrimp from the recipe cookbook of Recipes-to-go (Asian)
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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| Judith Olney |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
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Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
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.
Serves: 4
Savory Egg Custard With Clams & Shrimp Recipe brought to you by Recipes To-Go