Eggs & Shrimp 虾仁炒蛋 | Recipe

In the kitchen, wrist twistin' like a stir fry

whip it

Stir-fried shrimp + egg, (#虾仁炒蛋) a Chinese classic dish that takes us home. Noodles and dumplings may be the more well-known dishes of Chinese food— but for us, stir-fried eggs tossed with sesame oil are the dishes that bring back the most nostalgia. It’s what our parents had the most time to make when running in between shifts at the restaurant, a late quick dinner, what grandma cooked up as a snack when you kept whining you were hungry. It’s the simple things (and ingredients!) that are the most comforting.

Fluffy and silky scrambled eggs with sesame oil, scallions and garlic. Ready to eat in less than 10 minutes, and gone in probably less than that. All of the ingredients to take you right back into your family’s kitchen. Plus, Andrew’s tip to make this dish using much less oil than this dish typically uses but still results in fluffy, silky eggs! You can eat it for breakfast, lunch, dinner, late night snack. Good at all times of the day, we promise.

GETTIN' EGGY WIT IT:

1 cup shrimp, deshelled / deveined
1/4 tsp salt (or to taste)
2 tbsp neutral oil
1/4 tsp white pepper
1/3 cup scallions, chopped
2 pinches sugar
2 tsp sesame oil
dash of ginger powder
3-4 cloves of garlic, minced
1 tbsp soy sauce
1/4 tsp black pepper (or to taste)
6 eggs
scallions and chili oil to top with

1. Whisk your eggs in a large bowl with salt, white pepper, black pepper, ginger powder, soy + sesame oil.
2. Heat wok or non-stick pan with 1 tbsp neutral oil on medium, stir-fry garlic + shrimp until they are pink in color and have shrunk a bit.
3. Heat non-stick pan with 1 tbsp neutral oil on medium, add eggs in gently. Let it flatten out and don’t touch them until they’ve started to turn a more golden yellow. Bring the edges of the egg into the middle of the pan, making sure the eggs are getting more solid but not letting them sit to become completely solid (not like an omelette). Continue this motion one more time to keep the eggs fluffy.
4. Toss the shrimp + pinch of sugar in, folding them gently in with the eggs without breaking the eggs into being truly scrambled eggs, about 30 seconds to a minute.
5. Add in a little more than 1/4 cup scallions and continue to gently fold / stir-fry everything together.
6. Remove from heat and serve over white rice, garnish with additional scallions + chili oil if desired.

X,

Ewa