Shrimp and Egg Stir-Fry (滑蛋虾仁)
A delectable dish with minimum preparation, shrimp and egg stir-fry brings out the best flavour and texture of these two common ingredients.
- Prep time
- 3 min
- Cook time
- 4 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140 g shrimp, peeled and deveined (about 5oz)
- ⅛ teaspoon salt
- 1 pinch ground white pepper
- ½ teaspoon cornstarch (or tapioca starch/potato starch)
- 5 large eggs (at room temperature)
- 2 tablespoon water
- ¼ teaspoon salt
- 1 pinch ground white pepper
- ¼ teaspoon sesame oil
- 1½ tablespoon neutral cooking oil
- 1 stalk scallions, finely chopped
Instructions
- 1
Mix shrimp with salt, white pepper and cornstarch until well combined.
- 2
Crack eggs into a bowl. Add water, salt, white pepper and sesame oil. Beat until it reaches an even, smooth consistency.
- 3
Heat oil in a non-stick pan/wok over medium heat. Fry shrimp on both sides in a single layer. As soon as it curls up and turns pink, turn off the heat. Transfer the shrimp into the egg mixture leaving the oil in the pan.
- 4
Pour everything into the pan/wok. Turn on the heat again to the lowest setting.
- 5
As soon as the bottom part starts to solidify, gently scrape and push the egg with a spatula to allow the liquid part to reach the hot pan. Keep doing so until most of the egg has turned into curd-like mass but still looks a little underdone.
- 6
Sprinkle chopped scallions and immediately dish out to a serving plate or over rice.