
Servings |
|
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:
|
![]() |
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.
Share this Recipe