Scrambled Eggs with Shrimp
A classic Cantonese dish featuring silky scrambled eggs paired with sweet, tender shrimp. Delicate in texture and rich in flavor, loved by all ages.
Ingredients
8 items- Shrimp 200 g
- Eggs 3
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- White pepper a pinch
- Cornstarch 1 tsp
- Scallions 2
- Cooking oil 2 tbsp
Nutrition
Steps （5 steps）
Pat shrimp dry, mix with 1 tbsp Shaoxing wine, 1/2 tsp salt, a pinch of white pepper, and 1 tsp cornstarch. Marinate for 10 minutes, tossing occasionally.
Crack eggs into a bowl, add a pinch of salt and white pepper. Beat vigorously in one direction for 30 seconds until frothy.
Heat 1 tbsp oil in a wok over medium-high heat. Add shrimp and stir-fry until pink and curled, about 1 minute. Transfer to a plate.
Add another tbsp oil to the wok over medium heat. Pour in the egg mixture. When edges start to set, gently push cooked eggs toward the center, letting the uncooked egg flow out.
When eggs are mostly set but still slightly wet, return shrimp and add scallions. Quickly toss for about 15 seconds, then remove from heat and serve immediately.
Tips
Marinating shrimp with cornstarch helps keep them tender. Cook eggs over medium heat and remove while still creamy for the soft, silky texture typical of this dish.
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