Chinese Scrambled Eggs and Shrimp
Chinese scrambled eggs and shrimp is the meal you didn't know you needed! Packed with protein, you'll love the creamy soft egg curds and bouncy tender shrimp. This dish is quick and easy to cook up for a family or for one and is great for lunch, dinner, or even a late night snack! Eat it with hot rice and you've got comfort in every spoonful!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 grams uncooked shrimp
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon tapioca starch
- 8 eggs
- 1/4 cup evaporated milk
- 2 teaspoons tapioca starch
- 3 tablespoons oil ((neutral-flavored))
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup chopped green onions
Instructions
- 1
In a small bowl or measuring cup, combine the evaporated milk and tapioca starch. Mix really well so there are no lumps (I use chopsticks). Set aside.
- 2
Crack the eggs and put in a large bowl. Beat really well until the whites and yolks are well incorporated together (again, I find chopsticks work best, but a fork will also work!).
- 3
Add the salt, white pepper, and oil and beat to mix.
- 4
Mix the evaporated milk and tapioca starch mixture again and add to the eggs. Beat well.
- 5
Pat the raw shrimp dry with paper towels. Butterfly/score the outside curve of the shrimp with a sharp paring knife. Remove the vein, if necessary.
- 6
Heat a pan over medium-high heat until hot. Add 1 tablespoon of neutral-flavored oil and let it heat up in the pan for about 15 seconds. Add the raw shrimp to the pan in a single layer. Cook for about 1 1/2 minutes, flipping the shrimp halfway. Transfer the cooked shrimp to a dish and set aside.
- 7
Add 1 tablespoon of neutral-flavored oil to the pan. Beat the egg mixture quickly once more and pour it all into the pan.
- 8
Let the eggs cook and set for about 15 seconds. Use a spatula to push the eggs towards the middle of the pan from all sides, allowing any of the runny egg to spread into the hot pan to cook. Let eggs set for another 10 seconds, and repeat with the spatula.
- 9
Continue to repeat until no more runny egg mixture fills the gaps when you use the spatula to push the eggs to the middle. The eggs should still look glossy. Add the cooked shrimp back to the pan. Turn the stove heat off. Gently mix the shrimp into the eggs, flipping the eggs over with your spatula.
- 10
Add chopped green onions to the pan and flip once more. Serve immediately.