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.

Course Main Course

Cuisine Asian, Chinese

Prep Time 5 minutes

Cook Time 10 minutes

Servings

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