Scrambled eggs with shrimps is a typical Chinese dish easily available in Chinese restaurants. It is loved by children and adults alike. Do not underestimate this simple looking dish until you've tried a spoonful of the steaming hot scrambled eggs. You'll immediately be amazed by its creaminess and silkiness. Don't bother cooking the ingredients separately it can all be done in the same pan. I've made this dish numerous times using various methods with the aim of coming up with glossy soft eggs. I'll be sharing the tricks to achieving the best results.
Let's first talk about the appearance and texture of the dish which are exactly what it is known for. To achieve soft and silky eggs, the temperature and timing are the most important factors. It's best to cook the eggs over low to medium heat. If you cook the eggs for too long (even if it's only a few seconds longer), you'd end up with some hard chunks of eggs. So, be attentive here. The last trick is to oil the surface of the pan/wok which comes into contact with the egg. Allow the heated oil to cook the egg. It's best to use a non-stick pan for this recipe because you need to lightly scrape the eggs which are already cooked to the center of the pan while tilting it to pour in the raw eggs. This way, the eggs would not be overcooked.
If the finished dish turns out watery, it could be due to the excess liquid from the prawns, especially if frozen prawns are used. Do thaw them first and use a kitchen paper to soak up excess water before cooking them. The other reason could be due to too much liquid such as wine or water was added. The trick is to beat the eggs together with corn starch slurry made by mixing 1/2 tablespoon of water and 1/4 tablespoon of cornstarch.
Usually, this dish is made without the addition of green peas. Not only does the bold green colour contrasts the golden shade of the eggs making it more appetizing, it is healthier while contributing extra crunchiness to the dish. Just remember to thaw and remove any excess water if frozen green peas are used. You may substitute green peas with chives or scallions.
'Shaoxing' wine is added to the eggs to get rid of the ‘eggy’ smell and taste which some may find offensive. If you do not consume alcohol, add a pinch of turmeric to the eggs instead. That will do the trick but the dish might end up having a very mild turmeric taste.
Scrambled Eggs with Shrimps is also known as: 虾仁炒蛋
Break three eggs into a bowl. Add white pepper, sesame oil and Shaoxing wine. Whisk eggs until fluffy and ensure that all ingredients are fully incorporated.
Heat pan over medium temperature. Add oil. Tilt pan to ensure oil is spread evenly throughout its surface. Once oil is heated, sauté green peas and prawns.
When prawns are almost cooked, add more oil into the pan. Then, add whisked egg in a circular motion to spread it on the surface of the pan. Within a few seconds, the eggs will solidify. Use a spatula to push the solidified egg from one side of the pan to the other. Tilt the pan and spread more uncooked whisked egg onto it. Repeat the process and cook the eggs until they are no longer runny.
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