Shrimp and Egg Stir-Fry (滑蛋虾仁)
User Reviews
5
-
Prep Time
3 mins
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Cook Time
4 mins
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Total Time
7 mins
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Servings
2
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Calories
327 kcal
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Course
Main Course
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Cuisine
Chinese
Shrimp and Egg Stir-Fry (滑蛋虾仁)
Description
The recipe begins by seasoning peeled and deveined shrimp with salt, white pepper, and cornstarch, which helps create a delicate coating and retains moisture. Eggs are beaten with water, salt, white pepper, and sesame oil until smooth. Shrimp are lightly pan-fried until just pink and curled, then combined with the egg mixture and cooked over low heat.
Gently moving the egg mixture in the pan allows parts to set gradually while the uncooked egg flows underneath, forming soft, curd-like layers. This technique prevents overcooking and maintains a tender texture. Chopped scallions added toward the end lend freshness and a mild onion flavor.
Typically served immediately, this stir-fry is enjoyed plain or over steamed rice, offering a comforting, balanced dish that emphasizes the silky eggs and sweet shrimp. The sesame oil adds subtle aroma without overpowering the delicate ingredients.
Ingredients
For the shrimp
- 140 g Shrimp about 5oz, peeled and deveined
- ⅛ teaspoon salt
- 1 pinch ground white pepper
- ½ teaspoon cornstarch or tapioca starch/potato starch
For the eggs
- 5 large egg at room temperature
- 2 tablespoon water
- ¼ teaspoon salt
- 1 pinch ground white pepper
- ¼ teaspoon sesame oil
You also need
- 1½ tablespoon neutral cooking oil
- 1 talk scallions finely chopped
Instructions
- Mix shrimp with salt, white pepper and cornstarch until well combined.
- Crack eggs into a bowl. Add water, salt, white pepper and sesame oil. Beat until it reaches an even, smooth consistency.
- Heat oil in a non-stick pan/wok over medium heat. Fry shrimp on both sides in a single layer. As soon as it curls up and turns pink, turn off the heat. Transfer the shrimp into the egg mixture leaving the oil in the pan.
- Pour everything into the pan/wok. Turn on the heat again to the lowest setting.
- As soon as the bottom part starts to solidify, gently scrape and push the egg with a spatula to allow the liquid part to reach the hot pan. Keep doing so until most of the egg has turned into curd-like mass but still looks a little underdone.
- Sprinkle chopped scallions and immediately dish out to a serving plate or over rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 327kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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