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.
Servings: 2
Cost: 327
Ingredients
For the shrimp
- 140 g shrimp, peeled and deveined about 5oz
- ⅛ teaspoon salt
- 1 pinch ground white pepper
- ½ teaspoon cornstarch or tapioca starch/potato starch
For the eggs
- 5 large eggs at room temperature
- 2 tablespoon water
- ¼ teaspoon salt
- 1 pinch ground white pepper
- ¼ teaspoon sesame oil
You also need
- 1½ tablespoon neutral cooking oil
- 1 stalk scallions, finely chopped
Instructions
- Mix shrimp with salt, white pepper and cornstarch until well combined.
- Crack eggs into a bowl. Add water, salt, white pepper and sesame oil. Beat until it reaches an even, smooth consistency.
- 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.
- Pour everything into the pan/wok. Turn on the heat again to the lowest setting.
- 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.
- Sprinkle chopped scallions and immediately dish out to a serving plate or over rice.
Video
Nutrition
Serving: 1serving | Calories: 327kcal
