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cantonese style scrambled eggs with shrimp

Cantonese Style Scrambled Eggs with Shrimp

Fluffy wok scrambled eggs with shrimp
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Course
Servings 4 servings

Ingredients
  

For the shrimp:

  • 1 lb peeled and deveined shrimp if frozen, defrost according to package
  • 1 tbsp canola oil for cooking
  • 2 tbsp soy sauce
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1 tsp sesame oil
  • 1 tsp cornstarch

For the eggs:

  • 8 eggs
  • 1/8 tsp white pepper
  • 1 tsp sesame oil
  • 1 tsp salt
  • 2 tsp cornstarch mixed with 2 tbsp water
  • 4 tbsp canola oil
  • 3 scallions sliced
  • hot rice for serving

Instructions
 

  • Defrost shrimp according to package if using frozen, then drain. Mix shrimp with tsp oil, salt, soy sauce, white pepper, cornstarch and sesame oil. Heat work to very hot and add the canola oil. Add shrimp in a single layer and fry until browning and then toss and cook until cooked through. Set aside.
  • Whisk the eggs with white pepper, sesame oil, salt. Whisk them well until they have large bubbles. Make sure the mix the cornstarch slurry until it is well combined. Heat the work over medium heat and add the oil. Whisk the cornstarch into the eggs well and pour into the hot oil. As they puff up, move the cooked egg layer from the bottom to the top as shown in the video. Pull the wok to the side off the heat while you do this, then return to the fire and let a new layer of egg puff up and bubble. Continue repeating and draining the raw egg into the free area of the pan until you have many layers of egg.
  • Move to the side and add your shrimp to rewarm it. Serve the eggs and shrimp over hot white rice topped with scallions.
Keyword Asian, Breakfast, Eggs, Lunch, Main Dish, Seafood
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