Tender Shrimp and Egg Custard
Elevate Your Dish: Microwave Steamed Egg with Shrimp, A Perfect Dish for Entertaining
We’ve transformed the humble steamed egg into a sophisticated main course or appetizer, perfect for any occasion. This microwaveable dish is surprisingly elegant and delicious, making it ideal for guests.
Main Ingredients
- 4 large eggs
- 7 Tbsp cold water
- 1 packet vegetable broth (liquid or powder)
- 2 large fresh shrimp
Garnish & Salad
- 1 handful baby greens
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp olive oil
- Balsamic glaze or dressing (optional)
- 1 handful baby greens
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp olive oil
- Balsamic glaze or dressing (optional)
Cooking Instructions
Step 1
Rinse the frozen shrimp under cold water. Using kitchen scissors, trim the fins, whiskers, and tail. Peel the shrimp, then separate the heads from the bodies. Marinate the shrimp briefly in cooking wine (like mirin or sake) to remove any fishy odor.
Step 2
Crack the 4 large eggs into a bowl. Whisk them gently until well combined. For an extra smooth texture, you can strain the eggs through a fine-mesh sieve to remove any chalazae (the white, stringy bits).
Step 3
In a separate container, dissolve the vegetable broth packet in 7 tablespoons of cold water. If using liquid broth, simply mix it with the water. Ensure any powder is fully dissolved without lumps.
Step 4
Gradually pour the vegetable broth mixture into the whisked eggs. Add 1/2 Tbsp of cooking wine (or mirin) and a pinch of salt. Stir gently until all ingredients are well combined. Avoid overmixing, which can make the custard tough.
Step 5
Finely chop some fresh chives (or scallions) and add them to the egg mixture. This will add a lovely fresh aroma and subtle flavor. (Tip: Parsley can also be used as a substitute.)
Step 6
Pour the egg mixture into a microwave-safe dish (like a ramekin or a ceramic bowl). Cover the dish tightly with plastic wrap, poking a few small holes in the wrap with a fork to allow steam to escape. Microwave on high for 3 to 4 minutes for the first cooking cycle.
Step 7
Carefully remove the dish from the microwave. Gently stir the partially cooked egg custard with a chopstick or spoon to ensure even cooking. Arrange the prepared shrimp attractively on top of the custard. Re-cover with plastic wrap and microwave for an additional 4 to 5 minutes.
Step 8
Test for doneness by inserting a chopstick into the center; it should come out clean with no wet egg batter. If any part still seems undercooked, microwave in additional 1- to 2-minute intervals, checking for doneness each time. (Tip: Microwave cooking times can vary, so it’s best to check periodically.)
Step 9
On a serving plate or in a salad bowl, arrange a bed of baby greens. Drizzle with 1 tablespoon of olive oil, then grind fresh black pepper over the greens. Season lightly with salt.
Step 10
Carefully place the slightly cooled shrimp and egg custard onto the prepared bed of greens. For an extra touch, you can dot the plate with balsamic glaze or drizzle with your favorite salad dressing. Enjoy your beautifully presented Shrimp and Egg Custard Salad!
