Steamer Recipes

Shrimp and Chicken Custard

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Steaming How To's

Steamer Recipes > Seafood

Shrimp and Chicken Custard


Preparation Time: 15 minutes with 20 minutes soaking time and 10 minutes marinating time
Cooking Time: 15-20 minutes


  • One teaspoon sake (rice wine) or dry white wine
  • One teaspoon Japanese soy sauce
  • 150 g (5 oz) boneless chicken breast, diced
  • Four dried shiitake mushrooms

For Broth

  • 2 cups dashi (bonito stock)
  • Two teaspoons Japanese soy sauce
  • One tablespoon sake (rice wine) or dry white wine
    pinch of salt
  • Eight medium shrimp (prawns), shelled and deveined
  • cup sliced carrot, halved
  • Four spinach leaves, blanched and chopped
  • Four eggs
  • julienne of lime or lemon zest, for garnish


  1. Place mushrooms in the water and soak for 20 minutes. Drain and squeeze to remove excess water. (reserve the water, you can use it as addition to stock).
  2. Remove the stems and cut each mushroom into 2 or 3 pieces.
  3. Marinate chicken in soy sauce and sake for 10 minutes.
  4. For the broth, combine dashi, soy sauce, sake and salt in a small bowl, stirring until salt is dissolved.
  5. Divide chicken, mushrooms shrimp, carrot and spinach among 4-6 cups or ramekins.
  6. Beat eggs lightly, do not allow to become frothy.
  7. Stir in broth, mixing well.
  8. Pour egg mixture into each cup and garnish with lime zest.
  9. Cover the cup with double layer of plastic wrap or place a cloth under lid when covering to stop condensation dripping onto custards.
  10. Put the cups in steamer basket or large bamboo steamer and cover.
  11. Partially pour the pot or wok with water and bring to a rapid simmer. Make sure the steamer does not touch the water.
  12. Put the steamer over water, cover and steam for 15-20 minutes until custard has just set.
  13. When custard is cooked a skewer inserted inserted to it will come out clean. Custard will not set very firmly.


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