|Raw shrimp||8 , peeled and deveined|
|Spinach leaves||8 , cut in 1 1/2 -inch pieces|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Water chestnuts||8 , sliced|
|Slightly beaten eggs||2|
|Chicken broth||2 Cup (32 tbs)|
Make small slit in each shrimp; pull tail through.
Wilt spinach in hot water, drain.
Line up 8 Chawan-Mushi cups or 5-ounce custard cups.
In each, place shrimp, spinach, mushrooms, and water chestnuts.
Combine eggs, chicken broth, and salt; pour into cups; cover with lids or foil.
Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
Over medium heat, bring water slowly to simmering; reduce heat and cook about 7 minutes more or till knife inserted off center comes out clean.
Top each custard with 1/4.
teaspoon soy sauce and a thin twist of lemon peel.
Serving size: Complete recipe
Calories 430 Calories from Fat 117
% Daily Value*
Total Fat 13 g20%
Saturated Fat 3.7 g18.4%
Trans Fat 0 g
Cholesterol 690.5 mg230.2%
Sodium 2620.9 mg109.2%
Total Carbohydrates 19 g6.2%
Dietary Fiber 1.7 g6.9%
Sugars 2.9 g
Protein 52 g104.5%
Vitamin A 31.1% Vitamin C 12.2%
Calcium 15.3% Iron 43.6%
*Based on a 2000 Calorie diet