- Difficulty
- medium
- Serving
- 4
- Time
- 30 mins
My kids absolutely love this dish—especially the runny eggs mixed with the tender shrimp. It’s perfect for them to mix with rice and eat, making it a comforting meal that’s quick to prepare. The wok is the ideal tool for cooking this dish, as it allows for fast and even cooking.
Ingredients:
- 200g shrimp, peeled and deveined
- 3 eggs
- 1 tablespoon light soy sauce
- 1 teaspoon cornflour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
- 1 clove garlic, minced
- 1/4 teaspoon white pepper
-
1 tablespoon chopped spring onions for garnish
Instructions
- Marinate the shrimp: In a bowl, combine the shrimp, light soy sauce, cornflour, sugar, and salt. Mix well and let it marinate for about 10 minutes.
- Prepare the eggs: In a separate bowl, beat the eggs well until the yolks and whites are fully combined. Season with a pinch of white pepper.
- Stir-fry the shrimp: Heat 1 tablespoon of cooking oil in the wok over medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Add the shrimp and cook until they turn pink, about 2 minutes.
- Add the eggs: Pour the beaten eggs into the wok with the shrimp. Stir gently with chopsticks or a spatula to form soft curds. Do not stir too vigorously; let the eggs cook slowly so they stay tender.
- Finish cooking: Once the eggs are mostly set, turn off the heat and let the residual heat finish cooking them. Add the chopped spring onions and stir gently to combine.
-
Serve: Serve the stir-fried shrimp with egg immediately, accompanied by steamed rice.
Tips:
- Cooking the eggs slowly in the wok allows them to set gently, which helps maintain their creamy texture.
- Using a spatula to gently stir the eggs while cooking prevents them from becoming rubbery.
Enjoy this delicious and easy-to-make dish that brings a taste of Chinese cuisine to your table!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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