Crab and Shrimp Egg Pudding Recipe
This simple egg pudding recipe features a delicious contrast between the smooth egg and tender shrimp crab. It takes 20 minutes to make but well worth the time.
Prep time: 5 minutes
Cook time: 20 minutes
Utensils:
Pot, chinoise, 2 ramekins, bowl.
Serves 2
Ingredients:
1-2 large eggs
2 tbsps. shrimp meat
2 tbsps. crab meat
1 cup chicken stock
2 fresh black mushrooms, washed, remove the stems
1/2 cup cooked chicken breast, thinly shredded
Directions:
1. Lightly whisk 1-2 eggs in a bowl, stir into 1 cup chicken stock, mix well. Strain well with a chinoise to remove the foams.
2. Divide the crab meat, shrimp meat, mushrooms and chicken breast in two, then put into 2 ramekins or bowls.
3. Pour the beaten egg chicken stock mixture into the 2 ramekins in question.
4. Bring a large pot of water on to boil, put on the basket when steam appears, and then put on the 2 ramekins, steam for 1-2 minutes over medium heat, then reduce heat to low, continue to cook for another 10-15 minutes, or until the egg mixture have set.
5. Remove from heat, let cool 15 minutes before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 21.86 g |
| Total fat: 8.2 g |
| Carbohydrate: 3.18 g |
| Calories: 189.4 kcal |
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