vrijdag 22 november 2013

Chawan Mushi (Japanaese Egg Custard) (Kopie)

*****Yield: 4 persons
Egg custards:
1 tsp chicken granules
250ml hot water
3 eggs
6 prawns, diced
1 Shiitake mushroom, diced
some chopped spring onions to garnish

2 tbsp hot water
1 tbsp soya sauce
1 tsp sesame oil
some white pepper

1. To make the custard, dissolve the chicken granules in the hot water and leave for a few minutes to cool.In another bowl, beat the eggs. Add to the chicken stock and mix well.

2. Strain through a sieve to get smooth texture. Divide the prawns and mushrooms into 4 small cups and pour the egg mixture.

3. Put the cups in the steamer and steam for about 15 minutes until cooked. The custard should be firm to touch.

4. Make the sauce by mixing all the ingredients specified. When the custards are ready, remove from the steamer and pour a little of the sauce onto each one. Then, garnish with some spring onions. Serve hot as starter or as a side dish.


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