Steamed Seafood and Egg Custard recipe - ingredients, nutrition and when to eat it
This steamed egg custard is made with shrimp and squid for a tender, silky texture.
This steamed egg custard is made with shrimp and squid for a tender, silky texture. The springy seafood pairs well with the soft eggs, making it a lovely side dish with rice or a warm dinner.
Seafood · 20 minutes to cook
Nutrition (per 265.5g serving): 193.1 kcal · protein 24.1g · carbohydrate 1.2g · fat 8.9g · sodium 366.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use roughly equal parts egg and water for a moist, tender texture.
Tips: Steaming over high heat for too long can make the surface pockmarked and the eggs tough, so keep the heat at medium-low.
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Ingredients (1 serving)
- Egg — 2 pc
- Shrimp — 3 pc
- Squid — 30 g
- Scallions — 5 g
- Water — 100 ml
- Salt — 0.5 g