Eggs and shrimp are two of my many favorite foods! There’s something about the creaminess of soft-scrambled eggs paired with a firm crunchy bite of shrimp that makes it an all-time comforting dish. When I want a quick and light meal, this is so easy to whip up. I usually serve this up with a side of steamed rice. This dish is very popular in Cantonese-style Chinese restaurants – Note this dish can be quite greasy in restaurants.
7 whole medium-sized shrimp, shelled and deveined
White pepper, dash
1/2 teaspoon corn starch
1/2 teaspoon soy sauce
1 teaspoon oil + 1 tablespoon oil for cooking
1/4 teaspoon sesame oil
1-2 green onion stalks, thinly chopped
2 tablespoons oil
1 teaspoon salt
Remove shell and devein shrimp. Rinse and dry shrimp well with a paper towel. Cut each shrimp into 3-4 bite sized pieces. Marinate with seasonings noted in shrimp section. Set aside.
Thinly slice green onions. Set aside.
Scramble eggs and season with salt. Set aside.
The whole dish cooks up in about 2-3 minutes, tops for soft scrambled eggs; otherwise cook for 5-7 secs longer for firmer eggs. The green onions can also be added while sautéing the shrimp.
I will let the pictures do all the talking! I’m not sure why the gas flame didn’t show up in the pics while cooking…???