An creamy and super easy shrimp stir fried with scrambled egg -蛋滑虾仁. This is a 15 minutes quick and healthy stir fry if you happen to have unshelled shrimp and eggs.

This is not a traditional Chinese dish as I use a western way of making buttery scrambled eggs. In traditional Chinese cooking, our chefs use lard to make the the scrambled eggs soft and creamy. In addition to shrimp, char siu  is usually added in this dish. It is not a popular dish outside Guangdong area but I am a big fan of all Cantonese egg dishes including the famous egg foo young. Chefs from Guangdong know how to make the excellent yummy dishes with simplest ingredients.

Eggs are also amazing ingredients in Chinese cuisine. They can be juicy and full of flavor with several tomatoes , can be aromatic with spices and soy sauce , super tender after 12 minutes of steaming and flower like in chicken stock in egg drop soup.

I usually use frozen shrimp directly. If you use unshelled fresh shrimp, I highly suggest freeze them for 30 minutes. Then the meats become quite elastic after cooked.

Ingredients

• 300g shrimp, shelled and deveined
• 5 large eggs (room temperature)
• salt to taste (divided)
• 1/8 teaspoon ground white pepper
• ground black pepper (for garnishing)
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 tablespoons butter, divided
• 2 tablespoons warm water or milk

Steps

Dry the shrimps with kitchen paper and then add pinch of salt, pepper and sesame oil. Set aside for 10-15 minutes.

And then well beaten all the eggs in a large bowl. Stir in warm water, salt, sugar and mix well.

Heat around 1 tablespoon of butter in pan (highly recommend using non-stick pan) and fry the shrimp until pink. It should be very quick. Mix shrimp with egg liquid.

Keep the butter and add another 1 tablespoon of butter in. Pour in egg mixture and let it stay for 6-10 seconds until the mixture starts to bubble up. Then remove from the heat and give a gentle stir to make sure that there is no egg sticky to the bottom of the pan. Keep stirring for around 10 to 15 seconds. Transfer out immediately. Sprinkle some fresh chopped scallion and ground pepper before serving.

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Shrimp with Scrambled Egg

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

Shrimp with Scrambled Egg

Course: Main Course

Cuisine: Chinese

Keyword: egg, shrimp

Servings: 2

Calories: 466 kcal

Author: Elaine

Ingredients

• 300 g shrimp ,shelled and deveined
• 5 large eggs ,room temperature
• salt to taste ,divided
• 1/8 tsp. ground white pepper
• ground black pepper ,for garnishing
• 1 tsp. sugar
• 1 tsp. sesame oil
• 2 tbsp. butter
• 2 tbsp. warm water or milk

Instructions

1. Dry the shrimps with kitchen paper and then add pinch of salt, pepper and sesame oil. Set aside for 10-15 minutes.
2. And then well beaten all the eggs in a large bowl. Stir in warm water, salt, sugar and mix well.
3. Heat around 1 tablespoon of butter in pan (highly recommend using non-stick pan) and fry the shrimp until pink. It should be very quick. Mix shrimp with egg liquid.
4. Keep the butter and add another 1 tablespoon of butter in. Pour in egg mixture and let it stay for 6-10 seconds until the mixture starts to bubble up. Then remove from the heat and give a gentle stir to make sure that there is no egg sticky to the bottom of the pan. Keep stirring for around 10 to 15 seconds. Transfer out immediately. Sprinkle some fresh chopped scallion and ground pepper before serving.

Nutrition Facts

Shrimp with Scrambled Egg

Amount Per Serving

Calories 466 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 12g 60%

Cholesterol 874mg 291%

Sodium 1449mg 60%

Potassium 292mg 8%

Total Carbohydrates 3g 1%

Sugars 2g

Protein 46g 92%

Vitamin A 20.9%

Vitamin C 7.5%

Calcium 28.8%

Iron 29.9%

* Percent Daily Values are based on a 2000 calorie diet.