Quick Korean Egg Custards with Shrimp

Chef and TV personality Judy Joo tops these silky, light and supersimple egg custards with sweet shrimp, fresh scallion and toasted sesame seeds.

Slideshow: Korean Recipes
  • Total Time:
  • Servings: 4

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  • 8 large eggs
  • 2 cups chicken stock or low-sodium chicken broth
  • 2 teaspoons Asian fish sauce
  • 1/2 teaspoon kosher salt
  • 8 small shelled and deveined shrimp (5 ounces)
  • 1 scallion, thinly sliced
  • Toasted sesame seeds, for garnish
  • Toasted sesame oil, for garnish

How to make this recipe

  1. In a large bowl, whisk the eggs with the stock, fish sauce and salt. Pour the mixture into four 10-ounce heatproof bowls or ramekins. Arrange the bowls in 2 large, wide pots with lids. Add enough boiling water to the pots to reach two-thirds of the way up the sides of the bowls. Bring the water to a simmer, cover and simmer gently until the custards are slightly wobbly in the center, 6 to 7 minutes.

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

Suggested Pairing

Zesty, briny Albariño.

Contributed By Photo © Christina Holmes Published October 2014

460492 recipes/quick-korean-egg-custards-with-shrimp 2014-09-12T19:09:41+00:00 Judy Joo asian|korean|appetizers-starters|4|fast|healthy|staff-favorite|weeknight-dinner october-2014 recipes,quick-korean-egg-custards-with-shrimp 460492

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