Scrambled Eggs with Shrimp
Scrambled Eggs with Shrimp
Equipment
- Wok or skillet
- Spatula
Ingredients
Main Ingredients
- 6-8 large eggs
- 8 oz shrimps
Seasonings
- 2 tbsp cooking oil
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp chicken bouillon powder (optional)
- 1 1/4 tbsp cornstarch (optional)
- 1/4 cup milk or half-and-half (optional)
- 1/4 tsp sesame oil (finishing oil, optional)
- 1 stalk green onion, chopped (optional)
Instructions
Prepparing the Ingredients
- Defrost, deshell, and devein shrimps by running it under cold water for 10 mins for snappier texture. Pat dry with paper towels.
- Marinate shrimp with 1/4 tsp of salt, 1/4 tsp of white pepper, and 1/4 tbsp of cornstarch. Mix well.
- Crack all eggs into a large bowl, add in 1/4 tsp of salt, 1/4 tsp of white pepper, 1/2 tsp of chicken bouillon powder (if using), 1/4 cup of milk or half-and-half (if using), and cornstarch slurry (by mixing 1 tbsp of cornstarch with 1 tbsp of cold water). Whisk to combine.
Cooking Instruction
- Heat vegetable oil in a wok or skillet over medium heat.
- Add the shrimp and cook for 2-3 minutes, or until they turn pink and are heated through.
- Add egg mixture to the wok or skillet, and add a little more oil if needed. Cook over medium heat, gently stirring the eggs until they are softly set but slightly runny. Turn the heat off and the residual heat will continue to finish cooking the egg.
- Add finishing touches like chopped green onion for garnish and drizzle some sesame oil. Serve immediately!!
