Stir-Fried Shrimp with Scrambled Eggs
滑蛋蝦仁
A classic Cantonese home-cooked comfort dish that is as visually pleasing as it is delicious. Juicy shrimp are paired with silky scrambled eggs, cooked slowly over low heat to preserve their delicate textures. Light yet satisfying, this dish is great on its own or served over steamed rice.
- servings
- 👥 1 serving
- time
- ⏱ 15 min
- Cuisine
- 🍽 Chinese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 150 gshrimp
- 4egg
- 3 gsalt
- 10 gpotato starch
- 20 mlwater
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 410 kcal
- protein
- 38.5 g
- fat
- 24.2 g
- carbohydrate
- 8.8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Crack the eggs into a bowl, add salt, and whisk. Mix potato starch with water to make a slurry, then stir it into the beaten eggs.
- 2
Heat a pan and sear the shrimp until about 70% cooked.
- 3
Add the shrimp to the egg mixture, then pour everything into the pan.
- 4
As the egg begins to set, gently scramble and fold it to coat the shrimp.
