👨‍🍳 How a Chinese chef makes Scrambled Eggs (滑蛋蝦仁)!

By Made With Lau · 15 min

Ingredients

Instructions

1. Peel the shrimp, pulling off the shell at the third section before the tail, then hook a finger under to remove the rest. Halve large shrimp horizontally.
2. Rinse the shrimp to remove debris, and pull out the vein if you like.
3. Drain and dry the shrimp thoroughly between paper towels.
4. Marinate the dry shrimp with salt and white pepper, then add the cornstarch last.
5. Chop the green onion and keep it separate. Crack the eggs into a bowl and add oil, salt and sugar.
6. Just before cooking, beat the eggs until smooth with large air bubbles, then mix in the green onion.
7. Heat the wok on the highest heat for a minute, add oil, then stir-fry the shrimp for about 30 seconds until 80-90% cooked and almost entirely orange. Remove the shrimp and place them in the beaten eggs.
8. Reheat the wok on high, add the remaining oil, then pour in the egg mixture.
9. Let the base set for about 10 seconds, then gently move and fold the cooked layers over, stacking them for about 30 seconds in total.
10. Turn off the heat and finish stacking with residual heat, turning the heat on briefly if needed. Remove the eggs as soon as they are cooked to your liking.

Summarized from Made With Lau's video. Watch it for the details.

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