Shrimp Scrambled Eggs | Cantonese-Style, Silky and Sweet

虾仁炒蛋

Shrimp Scrambled Eggs | Cantonese-Style, Silky and Sweet — CantoneseGuangdong home cooking.

Ingredients

• fresh shrimp, peeled and deveined
• eggs
• cornstarch
• shaoxing wine
• neutral oil
• salt
• white pepper

Instructions

1. Pat shrimp completely dry with paper towels. (Shrimp matte and dry.)
2. Toss with shaoxing wine and pinch salt. Let marinate 5 minutes. (Shrimp slightly translucent.)
3. Whisk eggs with salt until uniform. (Egg mixture pale yellow.)
4. Heat oil over high. Add shrimp, sear 45 seconds without moving. (Shrimp edges pink.)
5. Flip shrimp, add oil, pour eggs. Let set 8 seconds, fold gently. (Egg bottom sets.)
6. Sprinkle pepper, toss once, serve. Shrimp should be C-shape. (Shrimp opaque pink curled.)