Shrimp with Scrambled Egg
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2
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Calories
466 kcal
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Course
Main Course
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Cuisine
Chinese
Shrimp with Scrambled Egg
Description
This dish starts by marinating shelled and deveined shrimp with salt, Shaoxing wine, and black pepper to infuse flavor. Cornstarch mixed with warm water blends into beaten eggs seasoned with light soy sauce and salt, creating a silky mixture that cooks into tender scramble. The shrimp are quickly pan-fried until just pink, then the egg mixture is poured in and gently stirred over low heat to set without sticking. The green onions add freshness, and ground black pepper finishes the presentation.
The method emphasizes careful timing to avoid overcooking the shrimp and achieving soft, custard-like scrambled eggs. Using a non-stick pan is recommended. The dish serves well as a simple main or side, showcasing delicate shrimp and smooth eggs.
Ingredients
- 3 tbsp. vegetable oil or use butter
- 2 green onions , chopped
- black pepper for garnishing, ground
Shrimp marinating
- 12 Shrimp ,shelled and deveined
- 1/4 tsp salt ,divided
- 1 tsp. Shaoxing wine
- 2 dashes black pepper ground
Egg mixture
- 4 egg room temperature, large
- 1/2 tbsp. soy sauce light
- 1/4 tsp. salt
Starch water
- 2 tbsp. water warm
- 1 tbsp. cornstarch
Instructions
- Put the shrimp into a bowl and add ¼ teaspoon of salt, 1 teaspoon of cooking wine, and 2 dashes of black pepper. Mix and marinate for 10 minutes before using.
- Mix cornstarch with water firstly and then whisk the eggs in a bowl, and add ¼ teaspoon of salt, 1 teaspoon of light soy sauce, and a mixture of cornstarch and water (stirred together in a ratio of 1:2). Mix well and set aside for later use.
- Heat cooking oil (highly recommend using non-stick pan) and fry the shrimp until pink. It should be very quick. When cooking your shrimp, be careful not to overcook them. Fry them just until they curl and turn slightly pink, only half cooked please.
- Pour in egg mixture and let it stay for 3-5 seconds until the mixture starts to bubble up.
- Slow down the heat and give a gentle stir to make sure that there is no egg sticky to the bottom of the pan. When you see the egg mixture start to solidify at the bottom of the pan, push it to one side to allow the new egg mixture to flow into the empty space. Repeat this action several times until the eggs are cooked to a smooth and custardy consistency. Sprinkle chopped scallions on top of the eggs and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 3g | 1% |
| Protein | 46g | 92% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 874mg | 291% |
| Sodium | 1449mg | 60% |
| Potassium | 292mg | 6% |
| Sugar | 2g | 4% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 288mg | 29% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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