Name: Quick Korean Egg Custards with Shrimp
Total time: 20 min
Ingredients: 2 cups chicken stock or low-sodium chicken broth; 1/2 teaspoon kosher salt; 1 scallion, thinly sliced; 8 small shelled and deveined shrimp (5 ounces); 8 large eggs; Toasted sesame oil, for garnish; Toasted sesame seeds, for garnish; 2 teaspoons Asian fish sauce

custard

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 use custard to replace cream in recipes?

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

Eggs

Fish

Crustacean Shellfish

Keto

Paleo

Whole 30

Mediterranean

Low Carb

Gluten Free

Lactose Free

Stocks & Broths

milliliter

chicken stock

Seasonings

gram

Coarse Salt

Fresh Vegetables

green onion

Seafood

shrimp

eggs

Oils

toasted sesame oil

toasted sesame seeds

Sauces

fish sauce

Dietary Fiber

Carbohydrates

Manganese

Minerals

Vitamin C

Vitamins

Trans fatty acids

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Choline

Calories

Selenium

Magnesium

Iron

Calcium

Water

Vitamin A

Beta-carotene

Dietary Folate Equivalents

Sugar

Protein

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Phosphorus

Cholesterol

Vitamin D

Lutein+zeaxanthin

Beta-cryptoxanthin

Copper

Zinc

Sodium

Potassium

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Quick Korean Egg Custards with Shrimp

Meal

Baking Goods

Produce

Meat & Seafood

Dairy

Condiment & Toppings

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