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Savory Custard

Global.Potpourri's picture
Ingredients
  Dried shrimp 2 Tablespoon
  Lobster 1 , heads split and roasted
  Stalk celery 1 , cubed
  Onion 1 , cubed
  Konbu 1 (Dried Seaweed, 3 X 3 Inch)
  Bonito flakes/Dried fish 3 Tablespoon
  Shiitake mushrooms 2 , dried
  Soy sauce 1 Tablespoon
  Vegetable oil 1 Teaspoon
  Water 3 Liter
  Eggs 3
  Dashi stock/Fish stock 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Sake/Vodka 1 Teaspoon
  Light soy sauce 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Onions 2 Teaspoon, finely chopped
  Lobster/Fresh prawns 1
Directions

Break the eggs in a bowl.
Use cooking chopsticks to lift up the egg whites 3 or 4 times.
This mixes the eggs without beating air into them.
Add the remaining ingredients for the custard and mix well.
Strain.
Steamer set-up: Fill a double boiler with water and bring to a boil.
Turn water down to gentle simmer.
To cook custard: Mix custard well with a ladle before pouring custard into glasses or small Chinese cups or soup bowls.
Place the custard into the double boiler or bamboo steamer over water in a wok, and steam slowly for 12-15 minutes.
Do not rush or the custard will over cook, bubble and separate.
When custard jiggles, it is ready.
While the custard is cooking prepare the garnish.
THE GARNISH LOBSTER MEAT 1.
Steam Lobster for 9 minutes.
Let cool at room temperature.
Clean and slice into 1/2" bite sized medallions.
Add sliced lobster to a small mixing bowl.
Season with chopped chives (or spring onions), lemon juice, soy and truffle oil.
Salt and pepper to taste.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Steamed
Ingredient: 
Fish

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