Shrimp and eggs recipe (Cantonese style)- 滑蛋虾仁 ( plus trick on how to make the shrimp crunchy)

Check out this amazing Cantonese-style Shrimp and eggs recipe with a soft, velvety texture that will leave you craving more. Imagine plump, crunchy pink shrimp gently enveloped in flavorful, velvety eggs. This simple yet incredibly delicious dish is sure to be a family favorite.
Cantonese shrimp with eggs (滑蛋虾仁) is treasured for its incredible flavor and simple cooking process. However, many home cooks struggle to recreate the perfect restaurant-style dish, often ending up with eggs that are too runny or firm and shrimp that don't have that satisfying crunch.
This video will help you to produce the perfect stir-fried Shrimp and eggs recipe,
Please download the recipe at tasteasianfood.com/shrimp-wit... and read more tips on preparing the perfect egg and shrimp stir-fry.
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RECIPE
Ingredients
5 large eggs
1/2 teaspoon of salt
1/4 teaspoon of ground white pepper
1/2 teaspoon of sesame oil
2 teaspoons of cornstarch (mixed with 2 tablespoons of water)
250 g of shrimp meat
1 stalk of green onion, chopped
Method
Prepare the shrimps:
- Remove the shell, and devein the shrimp.
- Add 1 teaspoon of baking soda and 1 salt to the shrimp. Keep it in the refrigerator for 15 minutes. Rinse. Dry with a paper towel.
- Pan-fry the shrimp with oil over medium to high heat until cooked on both sides, which takes roughly one minute. Remove.
Cook the eggs:
- Mix the eggs, salt, sugar, and sesame oil in a bowl.
- Mix the cornstarch and water in a separate bowl to form a slurry. - Combine the cornflour slurry with the egg liquid and beat until light and fluffy.
- Heat the oil in the wok until it starts smoky. Pour the egg into the wok. - Allow it to sit for about 10 seconds without stirring. After 10 seconds, use a spatula to lift the cooked egg layer, fold it over, and allow the uncooked egg to flow underneath. Continue stacking the cooked egg layers on top of each other to ensure the texture of the egg is smooth and velvety.
- Return the shrimp and chopped green onion to the wok. Mix well and dish out immediately.
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The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Borrtex - A Quick Coffee
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Website: tasteasianfood.com/
/ tasteofasianfood
/ kwankapang
/ kwankapang
/ kwankapang

[@TasteofAsianFood]

Please download the recipe and read more about the tricks and tips for crunchy shrimp and velvety egg scramble at tasteasianfood.com/shrimp-with-eggs/

[@ericlapointe9802]

Looks great Mr. Kwan, and we are so happy to see your smiling face again!

[@Sansan-the-duck]

Oh, this will definitely be my lunch tomorrow. How delicious 😋💕

[@Livy0345]

Very well explained - looking forward to making this

[@californiacat9762]

Looks delicious 😋 👍🏻🥚🍤

[@easystreet65]

Excellent presentation.

[@TasteofAsianFood]

Thank you!

[@boondock6055]

Love your recipes!

[@TasteofAsianFood]

Thank you so much!

[@boondock6055]

Have you done, beef egg foo yung?

[@TasteofAsianFood]

Not yet, but I will keep your suggestion in mind for my future cooking.

[@charmainealexander5693]

I don't like sesame oil can I use olive oil instead?

[@TasteofAsianFood]

Sure 😊