Steamed Egg Custard with Pork (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Invert custard onto platter. Pour pork and shrimp mixture over custard.
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