Chawanmushi with Shrimp

Ingredients

• 3 large eggs
• 1 1/2 cups lower-sodium chicken broth
• 1 1/2 teaspoons fish sauce (such as Red Boat)
• 1/2 teaspoon 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

Steps

1. 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 rubber bands to secure plastic if it doesn’t adhere to sides).
2. 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.
3. Carefully remove bowls from steamer basket; remove and discard plastic wrap. Let custards stand 5 minutes.
4. Meanwhile, place shrimp in a single layer in steamer basket. Cover and cook until opaque and cooked through, about 1 minute.
5. Top custards evenly with shrimp; garnish with celery leaves and scallion.