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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
10
20 min
TOTAL TIME
347
CALORIES
$2.40
PER SERVING
Quick Korean Egg Custards with Shrimp
Ingredients
8 INGREDIENTS
4 SERVINGS
Scallion
1 whole scallion
thinly sliced
Chicken Stock
2 cups chicken stock
Kosher Salt
1/2 tsp kosher salt
Shelled Shrimp
8 small shelled shrimp
shelled and deveined
Eggs
8 large eggs
Toasted Sesame Oil
toasted sesame oil
for garnish
Toasted Sesame Seeds
toasted sesame seeds
for garnish
Asian Fish Sauce
2 tsp asian fish sauce
Directions
7 STEPS
View Directions on Food and Wine
Health Info
Macros
5g
CARBS
18g
FAT
38g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
KETO
WHOLE 30
PALEO
MEDITERRANEAN
LOW CARB
Contains these allergens
EGGS
FISH
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
Why is my custard lumpy?
How do I make my custard more flavorful?
Why does my custard taste eggy?
Why is my custard too thin?
Can I use whole eggs instead of just yolks in my custard?
How can I avoid getting a 'skin' on top of my custard?
What is the difference between custard and pudding?
Can I make dairy-free custard?
Is custard and ice cream the same?
Can I use custard to replace cream in recipes?