Cantonese Style Shrimp and Eggs
Succulent shrimp with fluffy eggs in a symphony of savory flavours, bringing the taste of Cantonese perfection to your plate.
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 12 large shrimp
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp cooking wine
- 1 ½ tbsp oil
- pinch of salt
- 3 eggs
- 1 tbsp chopped green onions or parsley (more for garnish)
- 1 package of Tilda Steamed Jasmine Rice
How to make Cantonese Style Shrimp and Eggs
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Marinate shrimp with salt, white pepper, sugar, sesame oil, and cooking wine. Mix together until combined.
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Crack eggs into a large bowl and add in salt, and chopped green onions. Whisk until well combined.
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In a non-stick skillet, heat 1/2 tbsp of oil on medium high heat. Add marinated shrimp and cook until it's pink and 80% cooked. Remove from heat and put cooked shrimp into the egg mixture.
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In the same skillet, add tbsp of oil and turn heat to high. Once pan is hot, pour in the egg and shrimp mixture. Immediately TURN OFF HEAT and let the residual heat cook the egg mixture.
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Using a spatula, move the egg mixture from one side of the pan to the other allowing the egg mixture to create 'folds'. If you notice the eggs have stopped bubbling on the edge, turn the heat up on high again and turn it off once it's bubbling.
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Keep creating these folds until your desired doneness and remember it will continue to cook with residual heat so it's fine to stop it when it's a bit runny.
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Heat Tilda Steamed Jasmine Rice according to package directions in the microwave for 2 minutes. Plate and serve with Cantonese Style Shrimp & Eggs and garnish.
