Empty My Fridge
Classic Cantonese Eggs and Shrimp Recipe
Ingredients
- Egg4
- Scallion · sliced2
- Black pepper½ tsp
- Salt1 tsp
- White pepper1 tsp
- Shrimp · peeled8
- Cornstarch1 tsp
- Vegetable oil2 tsp
- Rice · cooked, for serving
Instructions
- Whisk the eggs, scallions, black pepper, and half of the salt and half of the white pepper together in a bowl. Set aside.
- Toss the shrimp with the remaining salt and white pepper, then gently mix in the cornstarch.
- Heat 1 teaspoon of oil in a pan over medium heat. Sear the shrimp for 1 to 2 minutes per side until just cooked, then remove them at once.
- Add the remaining teaspoon of oil to the same pan. Pour in the egg mixture and leave it undisturbed until the edges just set, about 20 seconds.
- Add the cooked shrimp and gently stir to scramble the eggs, cooking 3 to 5 minutes until done to your liking.
- Serve with hot rice.
Summarized from Tasty's video. Watch it for the details.
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