Stir-fried Shrimp with Silky Scrambled Eggs - Recipe 👨‍🍳🍷

Stir-fried Shrimp with Silky Scrambled Eggs - Recipe

Ingredients

Shrimp: 200g of medium shrimp meat, cleaned and well dried. Eggs: 5 large eggs at room temperature. Scallions: 2 chopped stalks.

Shrimp Marinade:

1 teaspoon of cornstarch (Maizena flour), a pinch of salt and a pinch of ground white pepper. Egg Mixture: ½ teaspoon of salt, ½ teaspoon of sesame oil and 1 teaspoon of cornstarch dissolved in 2 tablespoons of water (the secret to keeping the eggs soft and preventing them from releasing water).

Fat: 3 tablespoons of neutral vegetable oil.

Preparation: 1. MARINATING THE SHRIMP

Mix the shrimp with the cornstarch, salt and white pepper. Let it sit for 10 minutes.

2. PREPARING THE EGGS

Beat the eggs in a bowl with the salt, sesame oil, cornstarch and water mixture, and half of the chopped scallions.

3. SKIP THE SHRIMP

Heat 1 tablespoon of oil in a skillet over medium-high heat. Sauté the shrimp until they change color (about 1 minute). Remove them from the skillet and add them directly to the bowl with the beaten eggs.

4. COOKING IN LAYERS (THE CANTONIAN TRICK)

Clean the skillet, add the remaining 2 tablespoons of oil, and heat over medium heat. Pour in the egg and shrimp mixture.

Wait 10 seconds until the base begins to set. With a spatula, gently push the eggs from the edges to the center, allowing the liquid to run down the sides.

Repeat the process slowly, creating "waves" of cooked egg.

5. FINISH

Turn off the heat when the eggs still look slightly moist and shiny. They will finish cooking.