Stir-fried Shrimp with Scrambled Eggs 滑蛋蝦仁

This classic Cantonese dish features succulent, tender shrimp perfectly stir-fried with silky, soft scrambled eggs, creating a delightful and comforting meal. It's a quick and flavorful dish, perfect for any time of day.

Nutrition (per serving)

Ingredients

• 250g fresh shrimp, peeled and deveined
• 0.5 tsp salt (for shrimp marinade)
• 0.5 tsp white pepper (for shrimp marinade)
• 1 tsp Shaoxing wine (for shrimp marinade)
• 1 tsp cornstarch (for shrimp marinade)
• 1 tsp sesame oil (for shrimp marinade)
• 4 large eggs
• 1 tbsp milk (or water for egg mixture)
• 0.25 tsp salt (for egg mixture)
• 0.25 tsp white pepper (for egg mixture)
• 1 tbsp Shaoxing wine (for sauce)
• 1 tbsp light soy sauce (for sauce)
• 0.5 tsp sugar (for sauce)
• 0.5 tsp sesame oil (for sauce)
• 2 tbsp water or chicken broth (for sauce)
• 1 tsp cornstarch (for sauce)
• 2 tbsp cooking oil
• 2 sprigs green onions/scallions, chopped

Steps

1. In a bowl, combine the peeled and deveined shrimp with salt, white pepper, Shaoxing wine, cornstarch, and sesame oil. Mix well and let it marinate for 10 minutes.
2. In another bowl, whisk the large eggs with milk (or water), salt, and white pepper until just combined. Do not overbeat.
3. In a small bowl, combine Shaoxing wine, light soy sauce, sugar, sesame oil, water or chicken broth, and cornstarch. Stir until the cornstarch is dissolved.
4. Heat cooking oil in a wok or large pan over medium-high heat. Add the marinated shrimp and stir-fry for 1-2 minutes until they just turn pink and are almost cooked through. Remove the shrimp from the wok and set aside.
5. Add the remaining cooking oil to the same wok. Pour in the egg mixture. Let it set for a few seconds, then gently push and fold the eggs with a spatula until they are half-cooked and still very soft and moist.
6. Add the cooked shrimp back into the wok with the scrambled eggs. Pour the prepared sauce over everything. Gently toss and stir for about 30 seconds until the sauce thickens and coats the shrimp and eggs, ensuring the eggs remain tender and not overcooked.
7. Stir in the chopped green onions. Transfer immediately to a serving plate and serve hot with steamed white rice.

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