This Cantonese style scrambled eggs with shrimp recipe is nostaligic and reminds me of my childhood at home. I’ve been missing home lately and was craving this so I wanted to share this authentic recipe with you!
It’s very easy to make and it only takes 10 minutes! All you’ll need are eggs, shrimp and everyday pantry essentials. I really enjoy the silky eggs coupled with the juicy succulent shrimp. It doesn’t get better than this!
I personally like to buy shrimp shell on and process it at home but peeled raw shrimp or frozen raw shrimp would work just fine too.
Chinese Scrambled Eggs with Shrimp
- 4 oz shrimp washed and deveined
- 3 eggs
- 1 scallion chopped
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 tsp sesame oil
- 1/8 white pepper powder
- 1/2 tsp cornstarch for starch slurry
- 1/2 tbsp water for starch slurry
- In a bowl, add the shrimp, salt, and white pepper. Mix together well. Toss in the cornstarch and mix again until fully coated.
- Mix together 1/2 tsp cornstarch and 1/2 tbsp water to make a starch slurry.
- Combine the eggs, salt, sugar, sesame oil, and white pepper powder, starch slurry and chopped scallions together in a bowl. Whisk until fully mixed.
- In a wok or pan, add 1 tbsp oil over medium high heat. Place the shrimp in the pan and cook until they're 80% of the way done. Remove from the heat and transfer the shrimp into the egg mixture.
- Wipe the wok or pan down clean. Heat the remaining tbsp of oil over medium-high heat.
- When the wok starts smoking, add the egg mixture and let this cook for about 30 seconds. The sides of the egg mixture should bubble and puff up.
- Using a spatula, lift the cooked layer of eggs and fold it on top of the uncooked eggs. Continue to do this 3-4 times. Do not scramble or mix the eggs vigourously or else it won't be silky
- Turn the heat off and continue to fold and layer the eggs until your desired doneness. Keep in mind that the residual heat will continue to cook the eggs.
- Transfer to a plate and serve immediately.
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