Chinese Stir-Fry Shrimp with Eggs (滑蛋蝦仁)
|Hands-on time||Total time|
|10 min||10 min|
Stir-fry shrimps (1/4 lb) in a skillet/pan, with oil (1t) for 1 min. Mix scramble eggs (4) + chopped scallion (2 strips) + Salt (1 pinch) + corn starch water (1t + 1T). Add mixture into the skillet/pan. Turn heat to medium, slowly stir. Turn heat off when eggs starts to solidify.
Chinese-style Fry Shrimp with eggs is a very popular dish in China but less known in the states. If cooked right, the shrimps will “bounce” in your mouth and the eggs will be silky smooth and just melt in your mouth. Sounds tasty? Yes! Sounds like a challenging dish? Not at all, as long as you use the 2 tips below. Let’s give it a try and you will be enjoying this Authentic Chinese delicacy in less than 15 mins.
Add some corn starch water to eggs can increase the silky texture.
Cook the dish on medium to low heat and turn off the heat when eggs start to solidify (~70 to 80% done).
Going the extra mile (G.E.M) – the small step (optional) that takes the dish to the next level.
Add Rice Wine (1T) when cooking shrimp to add flavor and to cook shrimps faster and more evenly.
- Heat source –Stove
- Non-stick Pan/skillet (~8 to 12”)
- Cutting board
- 1 Large container (enough to fit 4 eggs)
- 1 small container for corn starch water.
Measuring unit: 1T = 1 Tablespoon, 1t = 1 teaspoon.
- Peeled Shrimp (any size) – ¼ lb
- Eggs – 4 large
- Scallion – 1 large or 2 small strips
- Salt– 1 pinch
- Corn starch – 1 t
- Water – 1 T
- Oil – 1T+1t
If the shrimp is frozen, defrost it and use a paper towel to dry the shrimp.
Cut Shrimp into ~1 to 2” pieces after drying.
Chop the scallion into 0.5” or smaller pieces.
In a large container, scramble 4 eggs.
In a small container, mix 1T corn starch and 1 T water.
Mix the ingredients from step 3 to 5 together with S+P
*note* Corn starch needs to be mixed with water first before adding to the mixture.
Put the non-stick pan (or wok) onto the stove, turn heat to medium.
Add oil (1t), then add shrimp to the pan, cook for ~ 30 s each side or until the shrimp looks red.
Add Rice Wine (1T) into pan add flavor and to cook shrimps. The shrimps are ready to proceed to cooking.3 when they turn red.
Add the mixture from Prep.6. Stir the mixture slowly by pushing from the side into the center (see arrow above).
Turn the heat off when egg starts to solidify. It’s ready to be plated now!
If you like you can squeeze some ketchup or hot sauce on the side, or over the dish.