Shrimp and Eggs Cantonese Style

Method7 steps · about 25 min

1. 1

   Step 1: Mix the 8 oz peeled and deveined shrimp with the 1 tsp marinade oil, ¼ tsp sugar, ¼ tsp salt, ⅛ tsp white pepper and ½ tsp cornstarch in a bowl. Keep covered in the refrigerator while preparing the remaining ingredients.

   Uses 8 oz peeled and deveined shrimp · 1 teaspoon neutral oil · ¼ teaspoon sugar · ¼ teaspoon salt · 1/8 teaspoon white pepper · 1/2 teaspoon cornstarch

   
2. 2

   Step 2: Keep the eggs (8) chilled until you are ready to cook. Crack all 8 large eggs into a bowl and add their ⅛ tsp white pepper, 1 tsp sesame oil and ¾ tsp salt. Beat vigorously until large bubbles form, about 30 seconds. In a separate small bowl, mix the 2 tsp slurry cornstarch with the 2 tbsp cold water. Chop the large scallion (1). Have all of these and any ready rice within reach before heating the wok.

   Uses 8 large eggs · ⅛ teaspoon white pepper · 1 teaspoon sesame oil · 3/4 teaspoon salt · 2 tsp cornstarch, for the egg slurry · 2 tbsp cold water, for the egg slurry · 1 large scallion, chopped

   
3. 3

   Step 3: Heat the wok over medium heat until it just begins to smoke. Add 1 tbsp of the divided pan oil, then spread the seasoned shrimp from step 1 in one layer. Cook until their outside just turns orange, then lift them into a separate clean bowl, leaving the remaining oil in the wok. The centers may still be partly raw; continue immediately to finish them with the eggs.

   Uses 1 tbsp of the 4 tbsp pan oil · Seasoned shrimp

   
4. 4

   Step 4: Stir the cornstarch slurry from step 2 again until evenly dispersed, pour it into the seasoned beaten eggs from step 2 and beat a few more times to incorporate it. Keep the wok and its remaining oil from step 3 ready, then increase the heat to high once the egg mixture is ready to pour.

   Uses Slurry only, excluding the beaten eggs and chopped scallion · Eggs only, excluding the separate slurry and chopped scallion · Pan oil only, excluding the lifted shrimp

   
5. 5

   Step 5: When the wok begins to smoke again, add the remaining 3 tbsp pan oil to the oil left from step 4, then immediately pour in the egg mixture from step 4. It should puff up quickly. Gently push the eggs across the wok with a spatula a few times to form soft layers.

   Uses Pan oil only, excluding the separate egg-mixture bowl · Remaining 3 tbsp of the 4 tbsp pan oil · Egg mixture only, excluding the wok oil

   
6. 6

   Step 6: When the eggs in the wok from step 5 begin to set but are still mostly runny, return the shrimp from step 3. Keep pushing and gently folding the eggs over themselves to form fluffy layers and distribute the shrimp. Continue cooking without a pause.

   Uses Eggs and oil beginning to cook in the wok · Lifted shrimp only, excluding pan oil

   
7. 7

   Step 7: Add the chopped scallion from step 2 to the shrimp and eggs from step 6 and fold it through. Continue until the eggs are set with no runny liquid and the egg mixture reaches at least 71°C; the shrimp must be opaque throughout. The cornstarch keeps the cooked eggs soft. Transfer to a serving plate and eat immediately, with separately prepared white rice if desired.

   Uses Shrimp, eggs and oil in the wok · Scallion only, excluding the eggs and slurry already used · Ready cooked white rice, optional for serving