Tomato and Egg Stir-fry with Shrimp 蝦仁炒番茄蛋

A classic Hong Kong-style stir-fry combining juicy tomatoes, fluffy eggs, and succulent shrimp in a light, aromatic sauce. The dish balances sweet, savory, and slightly acidic flavors with a wok's characteristic breath and heat.

Nutrition (per serving)

Ingredients

• 200g Shrimp, peeled and deveined
• 3 whole Eggs
• 400g Tomatoes, cut into wedges
• 3 cloves Garlic, minced
• 1tbsp Vegetable oil for cooking
• 2tbsp Light soy sauce
• 1tbsp Oyster sauce
• 0.5tsp Sugar
• 100ml Water or chicken stock
• 0.5tsp Sesame oil
• 2 stalks Spring onion, chopped
• 1tsp Cornstarch mixed with water

Steps

1. Beat eggs in a bowl and set aside.
2. Heat 1 tbsp oil in a wok over high heat. Stir-fry shrimp until just cooked through, about 1-2 minutes. Remove and set aside.
3. Add beaten eggs to the wok and scramble until cooked. Remove and set aside.
4. Add more oil if needed and stir-fry garlic until fragrant, about 20 seconds.
5. Add tomatoes and stir-fry for 1-2 minutes until slightly softened.
6. Return shrimp and eggs to the wok. Add soy sauce, oyster sauce, sugar, and water or stock.
7. Bring to a simmer and cook for 1-2 minutes until flavors combine.
8. Thicken the sauce by stirring in cornstarch mixture if desired. Add sesame oil and spring onion, toss well.
9. Serve immediately over steamed rice.

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