Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Shelled,cooked tiny shrimp 2 t Minced fresh ginger
1 c Nonfat milk 1 Garlic clove,minced/pressed
2 Large eggs 1/4 t Oriental sesame oil (opt)
4 t Dry sherry 1/8 t White pepper
2 T Fish sauce* 1 T Sesame seed

* - NAM PLA or NUOC MAM, or soy sauce.

1. In each of 4 custard cup or bowls (3/4 cup size), place 1/4 of the
shrimp. Set cups in a large baking pan at least 2" deep.

2. In a bowl, combine milk, eggs, sherry, 2 teaspoons fish sauce,
ginger, garlic, oil, and pepper; beat lightly just to blend. Pour 1/4
of the mixture into each cup.

3. Set pan on center rack of a 325'F. oven. Pour boiling water onto
pan around cups to level of custard. Bake until custard jiggles only
slightly when gently shaken, 25-35 minutes. Lift cups from pan. Let
stand at least 10 minutes. If made ahead, let cool, then cover and
chill up to a day.

4. Meanwhile, toast sesame seeds in a 6-8" frying pan over medium-low
heat, shaking pan often until seed is golden, about 8 minutes; remove
from pan and set aside. Just before serving, garnish custards with
sesame seed. Offer warm or cold, with fish sauce to add to taste.
Submitted By MICHAEL ORCHEKOWSKI On 10-23-94

Browse by categories