|Small cooked shrimp||8 Ounce (230 Gram)|
|Nonfat milk||240 Milliliter (1 Cup)|
|Egg whites||2 Large|
|Dry sherry||4 Teaspoon|
|Finely chopped fresh ginger||2 Teaspoon|
|Reduced sodium soy sauce||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Oriental sesame oil||1⁄8 Teaspoon|
|Ground white pepper||1⁄5 Teaspoon|
|Sesame seeds||1 Teaspoon|
1. Divide half the shrimp evenly among four 3/4-cup (180-ml) custard cups or ovenproof bowls; cover and refrigerate remaining shrimp. Set custard cups in a large baking pan at least 2 inches (5 cm) deep.
2. In a medium-size bowl, combine milk, egg, egg whites, sherry, ginger, soy sauce, garlic, oil, and white pepper; beat lightly just until blended. Pour egg mixture evenly over shrimp in custard cups.
3. Set pan on center rack of a 325°F (165°C) oven. Pour boiling water into pan around cups up to level of custard. Bake until custard jiggles only slightly in center when cups are gently shaken (about 25 minutes). Lift cups from pan. Let stand for about 5 minutes before serving.