Cherry & Dennis Recipes
Scrambled Eggs with Shrimp
蝦仁炒滑蛋
Recipe overview
A practical Hong Kong home stir-fry ready in about 20 minutes. Partly cook shrimp first, then gently scramble with egg for tender eggs and springy shrimp.
01
Ingredients
Main Ingredients
- 250 g peeled deveined medium shrimp
- 5 eggs
- 2 spring onions
- 3 tbsp oil
Seasoning
- 1/4 tsp salt Shrimp marinade:
- 1/8 tsp white pepper Shrimp marinade:
- 1 tsp cornstarch Shrimp marinade:
- 1/2 tsp sesame oil Shrimp marinade:
- 1/2 tsp salt Egg seasoning:
- 1/4 tsp sugar Egg seasoning:
- 2 tbsp water Egg seasoning:
- 1/2 tsp sesame oil Egg seasoning:
02
Tools
- cutting board
- knife
- 2 mixing bowls
- chopsticks or whisk
- chopsticks or whisk
- measuring spoons
- frying pan or wok
- frying pan or wok
- spatula
- small bowl
- small bowl
- colander
- colander
- paper towels
03
Steps
Step 1
Clean
Clean, drain and pat shrimp dry.
Step 2
Marinate shrimp 10 minutes
Marinate shrimp 10 minutes.
Step 3
Chop spring onions
Chop spring onions.
Step 4
Step 4
Beat eggs with seasonings until lightly bubbly.
Step 5
Heat 1 tbsp oil over medium heat
Heat 1 tbsp oil over medium heat.
Step 6
Stir-fry shrimp 1–1
Stir-fry shrimp 1–1.5 minutes until pink and about 70% cooked.
Step 7
Step 7
Remove shrimp and dry excess moisture from pan.
Step 8
Add 2 tbsp oil
Add 2 tbsp oil; pour in re-stirred egg over medium-low heat.
Step 9
Step 9
Rest 5 seconds then push egg gently from edge inward.
Step 10
At half set
At half set, add shrimp and spring onion; fold gently.
Step 11
Step 11
Turn off at about 90% set while still glossy; residual heat finishes it.
Step 12
Step 12
Plate immediately and serve hot with rice.
Common mistakes
- Wet shrimp makes watery eggs.
- Overcooked shrimp becomes tough.
- No water makes dry eggs.
- High heat makes eggs old.
- Hard stirring breaks tender curds.
Tips
Pat shrimp dry first. Use medium-low heat for egg. Turn off while slightly wet. Cut shrimp smaller for children or older people. Serve immediately.
