Steamed Egg Custard with Pork
- 5 eggs
- 1 1/4 teaspoons salt
- 2 tablespoon Chinese rice wine vinegar
- 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, each cut into 8 pieces
- 1 teaspoon cornstarch
- 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 wine 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.
eggs, salt, chinese rice, oyster sauce, chicken stock, vegetable oil, scallion, ginger, cilantro, ground pork, soy sauce, shrimp, cornstarch
Taken from www.foodnetwork.com/recipes/emeril-lagasse/steamed-egg-custard-with-pork-recipe.html (may not work)