Servings
Font
Back
0 from 150 votes

Shrimp and Egg Stir-Fry (滑蛋虾仁)

A delectable dish with minimum preparation, shrimp and egg stir-fry brings out the best flavour and texture of these two common ingredients.

Prep Time
3 mins
Cook Time
3 mins
Total Time
7 mins
Servings: 2
Calories: 327 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the shrimp
  • 140 g shrimp, peeled and deveined about 5oz
  • ⅛ teaspoon salt
  • 1 pinch ground white pepper
  • ½ teaspoon cornstarch or tapioca starch/potato starch
For the eggs
  • 5 large eggs 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 stalk scallions, finely chopped

Instructions

    Cup of Yum
  1. Mix shrimp with salt, white pepper and cornstarch until well combined.
  2. Crack eggs into a bowl. Add water, salt, white pepper and sesame oil. Beat until it reaches an even, smooth consistency.
  3. 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.
  4. Pour everything into the pan/wok. Turn on the heat again to the lowest setting.
  5. 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.
  6. Sprinkle chopped scallions and immediately dish out to a serving plate or over rice.

Nutrition Information

Serving 1serving Calories 327kcal (16%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 327

% Daily Value*

Serving 1serving
Calories 327kcal 16%

* Percent Daily Values are based on a 2,000 calorie diet.