STIR FRY SHRIMP WITH EGGS
I used to have scrambled eggs with tomatoes when I was younger. It was cooked by my aunt and usually the egg was fried until it was brown and fragrant, I preferred it to be softer and moist. Here I added some shrimp to make them tastier.
Ingredients
- 1 teaspoon of sesame oil
- 1/4 cup canola oil
- 1/2 teaspoon of salt (or to taste)
- 2 green onions (chopped)
- 1/8 teaspoon ground white pepper (or to taste)
- 12 ounces shrimp (340g, peeled and deveined)
- 8 large eggs (at room temperature; very important)
- 1/4 cup Chinese toon sprouts (xiang chun miao - totally optional)
Instructions
First, clean your shrimp and take your eggs out of the fridge early as they are best cooked at room temperature. Beat your eggs in a large bowl and add salt, white pepper and sesame oil. Chop the green onions and wash your toon shoots, if applicable. Reserve some chopped green onion and toon sprouts for garnish and add the rest to the egg mixture.
Then, boil about 3 cups of water and add your shrimp until they turn pink. It will be very quick. Drain them and rinse them quickly. Add the hot shrimp to your egg mixture.
Heat the wok over high heat until it is almost steaming, and add 1/4 cup of canola oil. Mix the oil thoroughly around the wok and pour your egg mixture. Use a wooden spoon or spatula and fold the eggs gently but quickly, much like making scrambled eggs. You don't want golden eggs in this dish, just fluffy egg clouds with your shrimp scattered around.
Once the eggs look cooked (be careful not to overcook them), transfer them to a plate, top with green onions / sprouts and serve with steamed rice. Happy Cooking Time.
