FEBRUARY 2020 47
Chawanmushi with Shrimp and
Celery
ACTIVE 15 MIN; TOTAL 40 MIN
SERVES 2
This riff on Japanese chawanmushi is
studded with sweet shrimp and fresh cel-
ery. A splash of fish sauce ups the umami.
3 large eggs
11 /^2 cups lower-sodium chicken broth
11 / 2 tsp. fish sauce (such as Red Boat)
(^1) / 2 tsp. kosher salt
(^1) / 3 cup torn celery leaves, plus more
for garnish
1 scallion, thinly sliced, plus more for
garnish
6 peeled and deveined raw medium
shrimp, cut in half lengthwise
- Whisk together eggs, broth, fish sauce,
and salt in a bowl. Divide celery leaves
and scallion evenly between 2 (12-ounce)
bowls. Pour egg mixture through a fine
wire-mesh strainer evenly into bowls.
Wrap each bowl in plastic wrap (use rub-
ber bands to secure plastic if it doesn’t
adhere to sides). - Place bowls in a large steamer basket
set over a large saucepan of simmering
water. Cover and cook until custards are
just set, 15 to 18 minutes. - Carefully remove bowls from steamer
basket; remove and discard plastic wrap.
Let custards stand 5 minutes. - Meanwhile, place shrimp in a single
layer in steamer basket. Cover and cook
until opaque and cooked through, about 1
minute. - Top custards evenly with shrimp; gar-
nish with celery leaves and scallion.
WINE Dry Australian Riesling: 2017 Pikes
Traditionale
Steaming provides
a slow, gentle heat
that keeps the
egg custards silky
and ensures they
cook evenly.