Cantonese Shrimp Scramble (蝦仁炒蛋)

Prep time

5 mins

Cook Time

3 mins

Total Time

8 mins

This quick and protein-packed dish is delicious with brown rice and steamed veggies.

Author: Martin Yan Quick & Easy

Recipe type: Main

Cuisine: Chinese

Makes: 3 servings

Ingredients

• 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

Instructions

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.