Perfect Cantonese Scrambled Eggs & Shrimp using
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- čas přidán 29. 06. 2024
- Classic Cantonese Shrimp and Eggs - This nostalgic dish is delicious yet so very simple. The eggs are the definite star of this dish - by incorporating one super hack, borrowed from @JKenjiLopezAlt, we were able to make the scrambled eggs super soft, fluffy, and velvety. Using this simple chinese recipe, tips, and methods here you should be able to be in and out of your kitchen in 10 minutes.
You can find Kenji Lopez-Alt's scrambled eggs video here: • Really Good Scrambled ...
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INGREDIENTS
5 eggs
1 scallion, thinly sliced
Cornstarch Slurry (mix 1 tsp cornstarch with 1 tbsp water)
150g or 12 large Shrimps
¼ tsp Salt
¼ tsp White pepper
¼ tsp Sugar
½ tsp Sesame oil
½ tsp Cooking wine
Oil
(Optional) Scallion for Garnish, thinly sliced
Devein and deshell the shrimp
Marinate shrimp with salt, white pepper, sugar, sesame oil, and cooking wine. Mix it in with your hands until the marinade has been absorbed by the shrimp.
Crack eggs into a large mixing bowl. Season with salt, add in scallion, and cornstarch slurry. Whisk together.
Heat a little bit of oil in your wok on high heat, add in shrimp, and cook until the colour changes and just cooked through. Remove the shrimp using a strainer to drain off any excess oil, then add to the eggs.
Clean out your wok, reheat on high, add in a little bit of water.
Once the water has evaporated, add oil into the wok. Whisk the eggs and shrimp, and carefully pour into the wok. Turn off the heat once the eggs are in. Allow the bottom to set.
Using a spatula, get under the egg and fold the egg on top (You do not want to mix the eggs here). If you notice that the eggs have stopped bubbling on the edge, turn the heat up on high again, and turn it off again once it’s bubbling. Repeat this each time the bottom has set, and until the eggs reach your desired doneness. We usually need to flip on top 2-3 times for this recipe. For this dish, it’s fine to have it a bit runny, the residual heat will continue to cook it.
Remove from the wok as soon as it’s done. Optionally, garnish with scallions, serve immediately with, you guessed it, rice.
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Perfect Cantonese Scrambled Eggs & Shrimp in Under 15 Minutes! 滑蛋蝦仁
#CantoneseRecipes #ScrambledEggs #DinnerUnder15Minutes - Jak na to + styl
What's your go to quick dish to make? 👇
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Why you lying? no way you're deshelling, devaining and cooking in ten minutes, WAT DUH!
Looks really yummy. I will have to try the cornstarch slurry trick. Thanks for the video!
Used to order this from a Cantonese restaurant in San Francisco. Your recipe tastes just like it! One difference is that the restaurant served it with Chinese parsley (cilantro) and a little oyster sauce on the top.
Good Morning 🌄
This looks easy to make and I will try it out! Thanks
Thanks a lot!!! It turned out great for me :)
Thank you. Never thought about turning the pan very hot and then turn off the heat; and repeat the process until runny egg is not runny anymore. A good, practical skill.
Good Stuff Great Tips😄👍🏿
PERFECT COMBO
OMG! I need to try this too!
Wow. Great skills
Greetings from Chennai in South India!
Wow! Wow!! Wow!!! That's a wonderful recipe! Shall prepare it for breakfast tomorrow!
Thanks a heap!
am going to try thi thankyou ;-)
This is not a fancy food… but my favorite Hong Kong dish! Thank you so much for the recipe 💕💕💕💕💕
Simple is always best.
Super tasty! I made it for my Cantonese husband, and he said that I made it better than in most restaurants...yeah!!!🎉
Well done Alena !!!
Thank you very nice..grettings from quito Ecuador
This is how I do it, but I didn’t know about the corn starch slurry trick. Thanks for explaining that part.. now I also know why my tornado omelette fried rice didn’t work out cos I skipped the corn starch 🤦🏻♂️
haha gotta thank Kenji for that ... I always wondered why my eggs didn't turn out like the restaurant until I tried his. I was immediately knew I had to try it with shrimp
This looks delicious! My go to (always awesome) quick meal is Shrimp & Stirfry Veggies! Fast, Yummy & hard to screw up.
Yeah! We love shrimp in our house. We always keep a couple packs of frozen shrimp for quick meals.
Look so good. I'm salivating. 🤤
Thank you 😋hehe only takes a few mins ;)
Great tip with the corn starch👍👍👍
Life changing lol.
But can’t take all the credit. Borrowed that one
@@KindofCooking You shouldn't have said nothin', I wouldn't have known the diff. haha
favorite food
hii, can i use tapioca starch to replace corn starch?
is this receipe for 1 or 2 people?
Wow! I like Cantonese scrambled eggs not to be soggy soup-brothed!
Could you adapt your beef noodle soup recipe for Duck? How would be the best way to roast the duck before hand?
Great idea. Will look into that!
👍
What exactly was the "Kenji Lopez super hack"? I didn't see anything out of the ordinary.
Bomb.
Fuyaii uncle roger say where yo chop a stick?
👍👍👍👍💜💜💜💜💜💜
ps what rice do u serve it with ie fried? boiled?
boiled with Bok choy fried mushrooms tea or beer
Interesting. I thought you were suppose to separate the egg yoke and egg white and scramble separately 🤔
Can’t wait to try this, but do want to tell people, if you don’t know, you really want to minimize your usage of corn starch and/ or only use it here and there. Do some research on it so you understand why.
Bit to much salt ?
Always add salt to eggs just as the cooking process is finishing otherwise the eggs can go gray.
If you don’t have cornstarch, can milk be used?
Cornstarch is a thickner so just milk wont do. Try milk with just ordinary flour works just as well to thicken
You are not allowed to date until you learn how to make this. Codify it.
Please, people lose the background music/noise! Bye!