Scrambled egg and shrimp

Smooth and delicious runny egg with shrimp over rice. I like to make this scramble egg & shrimp Chinese dish for lunch because it’s quick and simple. Enjoy his scrambled egg and shrimp recipe!

Love authentic Chinese food? Check out these ma yi shang shu, cream corn chicken and Chinese eggplant & pork recipes.

Scrambled Egg & Shrimp

Scrambled egg and shrimp is a classic and popular Cantonese style dish among Kong Hong cafes and Chinese restaurants. In Cantonese is called wat dan ha yan fan(滑蛋蝦仁飯) means smooth scrambled egg and shrimp rice.

It’s the best to serve with rice and lots of cafe serve it for lunch. Also, it’s very quick and easy dish for lunch or dinner. Not only the egg is smooth, but the combination with the sauce and rice is amazing delicious!

What are the ingredients?

The main ingredients are shrimp, eggs and frozen vegetables.

Cooking tips for scrambled egg  and shrimp recipe (滑蛋蝦仁飯):

• Pour water into a pan and wait until it’s boiling
• Add shrimp, frozen vegetable and cook until the shrimps change color.
• After that, add corn starch mixture to thicken the sauce. Then, add the beaten egg. Don’t stir the egg until it is cooked and the shape is formed. Then, slowly and stir it a little bit, pour them on the cooked rice and ready to serve.

FAQs:

How do you know when shrimp is cooked?

It changes color from gray to orange pink.

How to remove shrimp's smell?

I like to use garlic powder, white pepper and some sesame oil to remove the smell.

Instructions for how to make scrambled egg & shrimp (滑蛋蝦仁) Chinese dish:

1.  In a small bowl, add 2 tablespoons water and cornstarch. Then, mix it well. Let it set aside and use it later.

2. Next, add a cup of water in a pan, turn on fire medium to high

3. Add shrimp and frozen vegetables. Stir it few times and add ¼ teaspoon salt, ¼ teaspoon white pepper, sesame oil ¼ teaspoon, and garlic powder ¼  teaspoon cook until it's boiling. 

4. Mix the cornstarch mixture again before adding into the water and shrimp, keep stirring while pouring the mixture.

5. When the sauce is thicken, pour the beaten eggs and let it cook and form before stirring it. Don’t over cook, once the egg is formed turn off fire.

6. Pour them over the rice and ready to serve.

7. Enjoy this yummy runny egg with shrimp over rice dish! Also, check out these mapo tofu, white cut chicken and soy sauce chicken recipes.

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SCRAMBLED EGG & SHRIMP

Scrambled egg and shrimp is a classic and popular Cantonese style dish among Kong Hong cafes and Chinese restaurants. In Cantonese is called 滑蛋蝦仁飯 means smooth scrambled egg and shrimp with rice. 

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian, Chinese

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 2

Calories: 230kcal

Author: Tracy O.

Ingredients

• ▢ 2 Egg (1 whole egg and 1 egg white)
• ▢ 1 cup Water
• ▢ ¼ cup Frozen mix vegetables
• ▢ ½ cup Frozen raw shrimp (around 10 pieces)
• ▢ ¼ teaspoon Salt
• ▢ ¼ teaspoon White pepper
• ▢

  ¼

  teaspoon

  Sesame oil

• ▢

  ¼

  teaspoon Garlic powder
• ▢ 1 cup Cooked rice

THICKEN SAUCE:

• ▢ 3 teaspoons Corn starch
• ▢ 4 teaspoons Water

Instructions

• In a small bowl, add 2 tablespoons water and cornstarch. Then, mix it well. Let it set aside and use it later.
• Next, add a cup of water in a pan, turn on fire medium to high
• Add shrimp and frozen vegetables. Stir it few times and add ¼ teaspoon salt, ¼ teaspoon white pepper, sesame oil ¼ teaspoon, and garlic powder ¼  teaspoon cook until it’s boiling. 
• Mix the cornstarch mixture again before adding into the water and shrimp, keep stirring while pouring the mixture.
• When the sauce is thicken, pour the beaten eggs and let it cook and form before stirring it. Don’t over cook, once the egg is formed turn off fire.
• Pour them over the cooked rice and ready to serve.
• Enjoy this yummy and easy dish!

Notes

Cooking tips for scrambled egg with shrimp (滑蛋蝦仁飯):

• Pour water into a pan and wait until it’s boiling
• Add shrimp, frozen vegetable and cook until the shrimps change color.
• After that, add corn starch mixture to thicken the sauce. Then, add the beaten egg. Don’t stir the egg until it is cooked and the shape is formed. Then, slowly and stir it a little bit, pour them on the cooked rice and ready to serve.

 

Nutrition

Calories: 230kcal | Carbohydrates: 29g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 244mg | Sodium: 621mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1393IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg

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