Scrambled Eggs with Shrimp
虾仁炒蛋
Tender scrambled eggs stir-fried with fresh shrimp, creating a silky, luxurious texture. An elegant dish combining fluffy eggs with succulent shrimp in perfect harmony of flavors.
Servings
2-3 people
Prep Time
10 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Seasoning
Instructions
Rinse the shrimp, pat dry with kitchen paper, add 2 teaspoons of cooking wine and 1 teaspoon of salt, mix well and let marinate.
Heat the wok and oil, add the shrimp and stir-fry over high heat until the color turns red throughout. Remove the shrimp along with the oil and juices, let cool for later use.
Mix 2 teaspoons of starch with 2 ceramic spoons of water to make starch slurry.
Ceramic spoon refers to the regular soup spoon for one person, teaspoon refers to the small spoon used for seasoning jars.
Beat 4 eggs with half a teaspoon of salt in a bowl, don't beat too long, just until the egg white and yolk are mixed.
Add the shrimp along with the oil, juices, and starch slurry to the egg mixture and stir well.
The juices can make the eggs more delicious, while the oil and starch slurry make the eggs more tender.
Heat the wok and add oil, heat the oil until it's hot enough with continuous smoke, turn off the heat and pour in the egg mixture.
Don't use too little oil, otherwise the stir-fried eggs will be dry.
After the edges of the egg mixture are set, quickly break up and stir-fry.
When there's no flowing liquid in the wok, add some scallion for garnish and it's ready to serve.
- Frozen shrimp can be used, but if you use fresh shrimp and peel them yourself, the texture will undoubtedly be better.
- The heat control for scrambling eggs is very important. By heating the pan first and using the residual heat to cook them, the eggs won't easily become overcooked or burnt.