Chinese Shrimp & Eggs Stir Fry 蝦仁炒蛋
Another favorite comfort food that we grew up with is the easy to prepare and delicious to eat Shrimp and Eggs Stir Fry 蝦仁炒蛋. Tender soft flakes of egg clinging gently to plump pink sea fresh shrimp. Two of my all time favorite things in one dish!
- Prep time
- 2 min
- Cook time
- 4 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 medium shrimp, shelled
- 2 slices ginger
- 3 tbsp peanut oil
- 1/4 tsp salt
- 3/4 tsp rice wine
- 5 eggs
- 1 tsp salt
- 1 spring onion, chopped in rounds
Instructions
- 1
Heat wok over medium high until it starts smoking, add 1 tbsp oil and then ginger. When the ginger fragrance rises, add the shrimp in. Let cook undisturbed for 30 secs, then flip the shrimp over. Let cook for another 30 secs, then add salt and wine and stir fry for another 20 secs until pink on all sides. Remove shrimp to platter. Rinse the wok clean and heat til dry.
- 2
Whisk the eggs gently and add 3/4 tsp salt.
- 3
Slide in the egg. Have a spatula ready. Once the eggs have cooked on the bottom layer use your spatula to gently pull all the cooked egg towards you and up the side of your wok, shaking the spatula gently as you do so that any uncooked egg will run off back towards the center of the wok. Repeat until three forth of egg is cooked.
- 4
Add the shrimp in, fold the eggs from the side of the wok over the shrimp, turn off your heat, and use your spatula to gently break up shrimp and egg to bite sized chunks.
- 5
Garnish with spring onion.