Steamed crab, shiitake, corn & coconut custard pots with wasabi tobikko


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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These custards are a lovely way to serve crab - although you can also make this with sliced steamed prawns, scallops, oysters and even a vegetarian version using steamed pumpkin. You’ll need a steamer deep enough to hold your serving dishes easily - I always use bamboo steamers which are easy to get hold of in most Chinese supermarkets and cookware shops. The crunchy texture that the sweetcorn gives contrasts perfectly with the creamy custard, and the wasabi tobikko used as the final