Shrimp and Egg Stir-Fry (滑蛋虾仁)

Method6 steps · about 7 min

1. 1

   Step 1: Mix the peeled, deveined raw shrimp (140 g) with the shrimp salt (⅛ tsp), shrimp white pepper (1 pinch) and cornstarch (½ tsp) until evenly coated. Keep refrigerated while preparing the eggs, then cook promptly.

   Uses 140 g raw shrimp, peeled and deveined · ⅛ tsp salt for shrimp · 1 pinch ground white pepper for shrimp · ½ tsp cornstarch for shrimp

   
2. 2

   Step 2: Crack the eggs (5) into a bowl. Add the 2 tbsp water, egg salt (¼ tsp), egg white pepper (1 pinch) and toasted sesame oil (¼ tsp). Beat until smooth and evenly mixed.

   Uses 5 large eggs · 2 tablespoon water · ¼ tsp salt for eggs · 1 pinch ground white pepper for eggs · ¼ tsp toasted sesame oil

   
3. 3

   Step 3: Heat the neutral cooking oil (1½ tbsp) in a non-stick pan or wok over medium heat. Fry the seasoned shrimp in a single layer, turning once, until curled, pink and opaque throughout. Turn off the heat and transfer the shrimp into the beaten egg mixture, leaving the frying oil in the pan.

   Uses 1½ tbsp neutral cooking oil · Seasoned shrimp · Beaten seasoned eggs

   
4. 4

   Step 4: Pour the shrimp and egg mixture back into the pan with the retained frying oil. Turn the heat to its lowest setting.

   Uses Cooked shrimp in beaten egg mixture · Frying oil remaining in the pan

5. 5

   Step 5: As the egg begins to set, gently scrape and push it with a spatula so the liquid reaches the warm pan. Continue over low heat until the eggs form soft, moist curds with no visible liquid egg and the mixture reaches 71°C / 160°F. Remove from the heat promptly to keep the eggs tender.

   Uses Shrimp and egg mixture in the pan

6. 6

   Step 6: Sprinkle over the chopped scallion (1 stalk), transfer to a serving plate and serve immediately. This stir-fry makes two portions.

   Uses Cooked shrimp and soft egg curds · 1 stalk scallion, finely chopped