Quick Korean Egg Custards with Shrimp

1. 1

   In a large bowl, whisk the eggs with the stock, fish sauce and salt.

2. 2

   Pour the mixture into four 10-ounce heatproof bowls or ramekins.

3. 3

   Arrange the bowls in 2 large, wide pots with lids.

4. 4

   Add enough boiling water to the pots to reach two-thirds of the way up the sides of the bowls.

5. 5

   Bring the water to a simmer, cover and simmer gently until the custards are slightly wobbly in the center, 6 to 7 minutes.

6. 6

   Divide the shrimp and scallion among the bowls, cover and steam until the shrimp are cooked through and the custards are set, 3 minutes longer.

7. 7

   Garnish the custards with sesame seeds and sesame oil and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.