Cantonese Shrimp Scramble (蝦仁炒蛋)
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Makes: 3 servings
This quick and protein-packed dish is delicious with brown rice and steamed veggies.
  • 1 tsp (5 mL) cornstarch
  • 1 Tbsp (15 mL) water
  • 4 eggs
  • ½ lb (225 g) medium-sized raw shrimp, peeled and deveined
  • 1 tsp (5 mL) Shaoxing cooking wine or dry sherry
  • 1 Tbsp (15 mL) canola oil
  • 1 green onion, thinly sliced
  1. Stir together cornstarch and water in a small bowl. Set aside.
  2. In a medium bowl, beat the eggs with a fork or chopsticks until thoroughly blended but not frothy. Add shrimp, cooking wine, and cornstarch mixture. Mix well.
  3. Heat canola oil in a non-stick cooking pan over medium-high heat. Add the egg mixture and cook, undisturbed, until the eggs are almost set, about 1 minute. Stir the eggs gently with a spoon and continue cooking until the shrimp begin to curl and turn pink, and the eggs form creamy curds, about 2 minutes.
  4. Transfer to a serving plate, sprinkle with green onion and serve.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at