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Shrimp and Egg stir-fry is a common Cantonese dish that will send your taste buds buzzing. There’s just something about this dish that makes it a must-order in any Chinese restaurant. The good news is you can actually prepare this dish at home.
What is Shrimp and Egg Stir-Fry?
Shrimp and egg stir-fry, also known as scrambled eggs with shrimp (虾仁炒蛋) is one of the most popular home-cooked dishes in Cantonese cuisine, best-loved for its easy preparation and alluring taste.
The Chinese name of this dish Huá Dàn Xiā Rén/滑蛋虾仁 includes the descriptive word “Huá/滑”, meaning slippery and smooth, to emphasise the soft and silky texture of the egg.
I love its clean, uncomplicated look and its wonderful combination of tastes and texture. The egg is cooked to a fluffy, almost melt-in-your-mouth softness and delivers a savoury, aromatic flavour. Whereas the shrimp retains its natural sweetness and crunchy springiness.
How To Make Shrimp and Egg Stir-Fry
Shrimp and egg stir-fry is a good example of “Less is more”, just like the classic Tomato and Egg Stir-fry. The ingredient list is very short and you won’t have any trouble sourcing them.
- Shrimp, peeled and deveined
- Eggs, ideally at room temperature
- Salt & white pepper
- Starch. It can be corn starch, potato starch, tapioca starch, etc.
- Sesame oil. Make sure it’s the Asian type that’s made of toasted sesame seeds.
- Scallions
Cooking shrimp and egg stir-fry takes no effort if you follow the correct procedure and understand the importance of heat control.
What To Serve With
Traditionally, shrimp and egg stir-fry is served with plain rice, on its own or along with other savoury dishes. It also makes a great brunch item that goes over toast or between freshly steamed, halved buns (Mantou/馒头). Let me know if you have other creative ways to enjoy it!
How to Store
Refrigerate leftover scrambled eggs with shrimp in an airtight container for up to three days.
And that’s it! I hope you enjoy this delicious recipe as it is easily one of my favorite dishes of all time. Please leave me a comment below if you have any questions. Happy cooking!
Stir-fried Shrimp and Eggs
Ingredients
- 6 oz shrimp shelled and deveined
- 4 large eggs (at room temperature-very important)
- 1 tsp garlic
- 1 tsp sesame oil
- 2 scallions chopped
- ¼ cup canola oil
- salt and white pepper or to taste
Instructions
- Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil.
- Chop the scallions.
- Add the canola oil to a hot pan.Add the garlic and stir for 30 second (be careful not to burn).
- Add and toss in your shrimp until they just turn pink. This will be very fast. Add the egg to the shrimp.
- Swirl the oil around the wok thoroughly and pour in your egg mixture. Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you’re making scrambled eggs.
- Once the eggs look done transfer to a plate, garnish with scallion and serve with steamed rice.
