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Ingredients
- 6 oz chicken broth
- 2 oz water
- 1 teaspoon green tea leaves
- 2 eggs
- teaspoon ½salt
- 4 medium sized shrimp
Sauce:
- cup ¼chicken broth
- 1 teaspoon green tea leaves
- 1 teaspoon cornstarch slurry
Ingredients
Sauce:
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Instructions
- Place broth and water in a small saucepan, add tea leaves and bring to almost a simmer. Let tea cool completely. Strain and discard leaves.
- Blend eggs and broth in a blender or with immersion blender for 1 minute. Strain egg mixture through fine mesh strainer. Season with salt.
- Place one shrimp each in 4 small, heatproof ramekins or cups, fill with egg mixture. Steam over very low heat until custard just sets, about 7 minutes.
- To make sauce, bring broth to a simmer, add tea leaves and turn off heat. Let leaves steep for 3 minutes, strain and reserve leaves. Thicken with cornstarch slurry and pour over shrimp custard.
- Garnish with steeped tea leaves.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.