Description
Cantonese Silky Scrambled Eggs & Shrimp is a comforting and creamy dish featuring fluffy, custard-like eggs paired with tender shrimp. This quick stir-fry recipe blends delicate seasonings like chicken powder and white pepper to create a savory, umami-packed meal perfect for a cozy lunch or dinner served over steamed rice.
Ingredients
Scale
Egg Mixture
- 4 pieces Fresh Eggs
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon Chicken Powder
- 1/2 teaspoon White Pepper Powder
- 1 teaspoon Salt
Main Ingredients
- 200 grams Peeled and Deveined Shrimp
- 2 tablespoons Chopped Green Onions
Instructions
- Whisk Eggs: In a bowl, crack open the fresh eggs and whisk them until well mixed and slightly frothy to incorporate air and create a light texture.
- Cook Shrimp: Heat a non-stick pan over medium heat. Add the peeled and deveined shrimp and stir-fry until they turn pink and fragrant, approximately 2-3 minutes. Remove shrimp from pan and set aside.
- Start Cooking Eggs: In the same pan, reduce the heat to low and pour in the beaten eggs. Gently stir with a spatula until the eggs just begin to set, about 2-3 minutes, taking care not to overcook.
- Add Seasonings and Thickeners: Mix chicken powder, cornstarch combined with water, white pepper, and salt into the eggs gently. Continue cooking until the eggs take on a silky custard-like texture, stirring slowly to prevent breaking.
- Combine Shrimp and Green Onions: Fold the cooked shrimp and chopped green onions carefully into the egg mixture. Cook briefly just until everything is warmed through, about 1 minute.
- Serve: Transfer the silky scrambled eggs and shrimp to a serving plate and enjoy warm over a mound of fluffy steamed rice for a comforting meal.
Notes
- Use fresh eggs to achieve the best creamy, custard-like texture.
- Low heat is essential when cooking the eggs to avoid overcooking and maintain silkiness.
- You can adjust the salt and chicken powder amounts to suit your taste preferences.
- Serve immediately for optimal texture as the eggs can firm up upon cooling.
- This dish pairs beautifully with steamed jasmine or white rice.
