Scrambled Eggs with Shrimp is prized for its silky smooth texture and fresh taste. The consistency is quite a skill to master because it depends on the perfect “ wok hei ” (breath of wok) and the cooking time of the eggs. A lingering moment in the wok will render the eggs dry—what Cantonese chefs would describe as “old.” The shrimp not only serves to complement the eggs, they enhance the overall texture of the dish. This is my take on this classic Cantonese dish. The addition of yellow chives lends a garlicky note to the overall flavor.
Serves 4–6 as part of a multi-course meal
- 4 oz (100 g) shelled and deveined medium-sized raw shrimp
- 6 large eggs
- 1 oz (30 g) yellow chives, cut into 1 in (2.5 cm) lengths
- 21/2 tablespoons oil
- 1/2 tablespoon Chinese rice wine or sherry
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon salt
- Treat the shrimp according to “How to Make Shrimp Bouncy” on page 13. This is an optional step.
- Crack all the eggs into a bowl and beat lightly with a pair of chopsticks.
- Add all the ingredients for the Seasonings and the yellow chives into the eggs, beat with the chop- sticks until they are blended well with the eggs, about 30 seconds.
- Heat 1/2 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the shrimp until half- cooked or the surface turns opaque. Dish out and set aside.
- Heat the remaining 2 tablespoons of the oil in a wok or skillet over medium heat. Pour the egg mixture gently into the wok or skillet by swirling the bowl around. Wait for 1 minute and start scrambling the eggs back and forth with the spatula. Return the shrimp to the wok or skillet and continue to scramble the eggs.
- Turn off the heat as soon as the eggs are set and the shrimp are cooked. Dish out and serve immediately with steamed rice.
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