Delicious Chinese Style Scrambled eggs for breakfast..so yummy to go with fried rice or toasted bread. Happy cooking and enjoy!
Shrimp and Egg Stir Fry (Chinese Style)
INGREDIENTS:
For the shrimp:
1 ½ cups shrimp, peeled and deveined about (140g)
½ teaspoon salt
1 pinch ground white pepper
½ teaspoon cornstarch, (or tapioca starch/potato starch)
For the eggs:
5 large eggs, (room temperature)
2 tablespoon water
¼ teaspoon salt
1 pinch ground white pepper
¼ teaspoon sesame oil
Others:
1½ tablespoon neutral cooking oil
1 stalk scallions, finely chopped
INSTRUCTIONS:
Season shrimp with salt, white pepper and cornstarch, mix until well coated.
Beat eggs in the bowl. Add 2 tbsp water, season with salt, white pepper and sesame oil. Beat until, smooth in texture.
In a non-stick pan, heat oil over medium heat. Fry shrimp on both sides in a single layer for about a minute. Turn off heat, as soon as it curls up and turns pinkish. Take out the shrimp from the pan, and add it to the beaten eggs.
In the same pan, pour the egg mixture. Let it fry over low heat.
Gently scrape and push the egg with a spatula as soon as the bottom portion begins to harden to help the liquid portion reach the hot pan. Continue doing this until the majority of the egg has transformed into a mass that resembles curd but appears a bit underdone.
Serve with sprinkled chopped scallions and immediately transfer to a serving platter.
