Chawanmushi with Shrimp

Celery leaves, scallion, and sweet, tender shrimp add texture to these smooth steamed custards.

Chawanmushi with Shrimp and Celery Recipe
Photo: John Kernick
Active Time:
15 mins
Total Time:
40 mins


  • 3 large eggs

  • 1 1/2 cups lower-sodium chicken broth

  • 1 1/2 teaspoons fish sauce (such as Red Boat)

  • 1/2  teaspoon kosher salt

  • 1/3 cup torn celery leaves, plus more for garnish

  • 1 scallion, thinly sliced, plus more for garnish

  • 6 peeled and deveined raw medium shrimp, cut in half lengthwise


  1. Whisk together eggs, broth, fish sauce, and salt in a bowl. Divide celery leaves and scallion evenly between 2 (12-ounce) bowls. Pour egg mixture through a fine wire-mesh strainer evenly into bowls. Wrap each bowl in plastic wrap (use rubber bands to secure plastic if it doesn’t adhere to sides).

  2. Place bowls in a large steamer basket set over a large saucepan of simmering water. Cover and cook until custards are just set, 15 to 18 minutes.

  3. Carefully remove bowls from steamer basket; remove and discard plastic wrap. Let custards stand 5 minutes.

  4. Meanwhile, place shrimp in a single layer in steamer basket. Cover and cook until opaque and cooked through, about 1 minute.

  5. Top custards evenly with shrimp; garnish with celery leaves and scallion.

Suggested Pairing

Dry Australian Riesling.

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