Song of the Week of 11/20/98 ~ " Let The Teardrops Fall "

Recipe of the Week ~ "(Don't) Let the Souffle Fall" ~ Savory Egg Custard with Clams and Shrimp


Most Patsy Cline fans know how much Patsy enjoyed Chinese food. Souffles always remind me of the 50's and 60's when young homemakers like Patsy enjoyed the challenge of " whipping " up a souffle dish,and making sure it didn't "fall" before it reached the table. I searched around for a recipe that would incorporate Patsy's liking of Chinese food and shrimp. I can almost picture Patsy baking up a souffle such as this one for her husband Charlie, as she hoped her two young children playing and jumping around the house while the "masterpiece" was baking, wouldn't cause it to fall. I think Patsy might have sung something like this little ditty,to her babies,
" Don't let the souffle fall, 'cause you're runnin' 'round the halls, go outside with the ball, before the souffle falls." Enjoy!

SAVORY EGG CUSTARD WITH CLAMS AND SHRIMP

                     *  Exported from  MasterCook  *

                 SAVORY EGG CUSTARD WITH CLAMS AND SHRIMP

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Seafood
                Ceideburg 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

  •      1/2   c            Juice from canned clams

  •      1 1/4   c         Low-sodium chicken broth

  •      1  t                Oil

  •      1 t                 Rice wine

  •      1 t                 Light soy sauce

  •      1/4   ts          Sugar
 
  •     pn                  White pepper
 
  •     4                    Eggs
  
  •    1/2   c            Canned whole baby clams
 
  •     3   tb              Chopped Chinese garlic
  
  •                          chopped chives, or green onions

  •    6   md              Shrimp, shelled, deveined

  •    1  t                  Oyster sauce
    

  This steamed egg dish exemplifies the simplicity of Chinese home
  cooking it takes about 5 minutes to prepare.  The Chinese use a heat-
  proof porcelain shallow bowl 7 inches wide by 3 inches deep with
  sloping sides to steam this egg dish.  A 1 quart ceramic souffle dish
  or a Pyrex bowl works just as well.  To ensure a smooth, silky
  texture, avoid high heat when steaming.
  
  Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and
  pepper in a saucepan; bring to a boil.  Remove from heat; cool
  completely.
  
  Lightly beat the eggs in bowl.  Slowly stir the cooled broth mixture
  into the eggs until thoroughly mixed.  Avoid over-beating.
  
  Scatter the clams and 2 tablespoons of the chives in the bottom of a
  1quart heat-proof bowl.  Strain the egg mixture through a fine mesh
  sieve over the clams.
  
  Bring the water in a steamer to a boil over high heat.  Place the
  bowl on a rack above the boiling water.  Cover, reduce heat to a
  gentle boil, and steam for 2 minutes, or until the eggs begin to set.
  
  Carefully remove cover from steamer, and scatter the shrimp on top of
  the custard.  Cover and steam for 5 minutes longer, The custard is
  done when a knife inserted into the center comes out clean.
  
  Carefully remove bowl from the steamer.  Drizzle with oyster sauce and
  garnish with remaining chives.  Spoon over rice.  Serve hot.
  
  Serves 4 to 6.
  
  PER SERVING:  90 calories, 10 g protein, 2 g carbohydrate, 5 g fat (1
  g saturated), 160 mg cholesterol, 186 mg sodium, 0 g fiber.
Visit SOAR for more delicious recipes
  
  From an article by Joyce Jue, San Francisco Chronicle, 11/11/92.

1