I don’t know what makes this dish so Asian- there’s no soy sauce, fish sauce, hoisin sauce, etc…, but I do remember often eating it throughout my childhood. I’ve never liked shrimp; something about its dense and springy texture freaks me out a bit, but that doesn’t stop me from eating the eggs. The eggs acquire a sea-salty taste from the shrimp that no amount of salt could substitute for. The following recipe serves 2 (but if you’re following portion sizing, it’ll serve 3).
Ingredients:
- 3 Large eggs
- 6 Deveined shrimp (frozen or fresh both work)
- Scallions
- Cooking oil
- Pinch of salt
- Sesame oil (optional)
Recipe:
- Crack the 3 eggs into a large bowl and whisk until they’re well scrambled.
- Defrost the shrimp if necessary. Transfer the shrimp into the bowl and mix a little so that the shrimp are well incorporated into the scrambled eggs. Season with a pinch of salt.
- Chop a third of the scallions and with the rest, cut them length wise so that they almost resemble blades of grass. Put the chopped scallions into the mixture, but leave the other (length wise) on the side
- Turn on the stove and heat the pan (this is when a wok would work better)
- Add a good amount of cooking oil (3-5 tablespoons) and wait until it begins to bubble.
- Pour the egg and shrimp mixture into the searing hot oil. Don’t touch it. Let it do its job!
- The perimeter of the scrambled eggs should begin to get bubbly and poof up. Trying your best, flip the “omelette” over.
- When it seems as if the eggs have browned, begin to scramble the eggs so that the shrimp can fully cook. Remember to scramble them lightly.
- When the shrimp turns pink, add the rest of the scallions.
- Drizzle a tiny bid of the sesame oil around the pan, not on top of the eggs.
- Give it a light toss, plate, and serve!
Several Notes:
- This recipe is going for a more chunky scrambled egg. It should look somewhat as if each “scramble” is enveloping each shrimp.
- If you don’t leave the eggs alone for the first minute, you’ll get more scrambles and the eggs won’t look as fluffy.
- The sesame oil is completely optional. However, it does enhance the aroma and prevents any burns from stick to the pan.
You should also check out:
- The Perfect Fried Rice
- Easy Way Out Jumbo Dumplings
- Featuring the Star Anise and a Recipe for Lu Dan
- Sweet & Sour Spare Rib Pops
- Lamb Chops Drizzled in a Plum Reduction
{ 5 comments… read them below or add one }
it’s asian because it would go perfectly with fried rice as ingredients.
Looks tasty, and easy to prepare. Must give it a try.
This is kind of a shrimp fu yung, actually.
Who doesn’t like shrimp?
Our ayi in Guangzhou used to make something very similar to this, though of course she put more salt in it. She’d cook in peanut oil, too.
Very yummy!
Looks like a winner to me!