Cantonese Shrimp Scramble Recipes

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CANTONESE SHRIMP SCRAMBLE



Cantonese Shrimp Scramble image

Make and share this Cantonese Shrimp Scramble recipe from Food.com.

Provided by Mercy

Categories     Breakfast

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7

5 large eggs
1/2 lb medium raw shrimp, peeled and deveined
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon fish sauce
1 tablespoon vegetable oil
1 green onion, thinly sliced

Steps:

  • Break eggs into a large bowl; beat with a fork until thoroughly blended but not frothy.
  • Add shrimp, cornstarch, salt, and fish sauce; mix well.
  • Place a medium frying pan over high heat until hot.
  • Add oil, swirling to coat surface.
  • Add egg mixture and cook undisturbed until eggs are almost set, about 1 minute.
  • Stir eggs gently with a spoon and continue cooking until shrimp turn pink and eggs form creamy curds, about 2 minutes.
  • Sprinkle with green onion and serve.

CANTONESE SCRAMBLED EGGS & SHRIMP (滑蛋蝦仁)



Cantonese Scrambled Eggs & Shrimp (滑蛋蝦仁) image

Whip up these silky-smooth homestyle Cantonese eggs in 15 minutes!

Provided by Made With Lau

Categories     side dish

Time 15m

Yield 4

Number Of Ingredients 10

5 oz shrimp
5 egg
1 small amount green onion
2 tbsp oil
0.5 tsp salt
0.5 tsp white pepper
1 tsp cornstarch
1 tsp oil
0.5 tsp salt
0.5 tsp sugar

Steps:

  • Peel the shrimp by pulling off the shell at the third section, right before the tail. Then, hook a finger underneath to peel off the rest of the shell.
  • Chop the green onion into small pieces, but keep it separate from the eggs for now. Crack the eggs into a bowl, and add oil, salt, and sugar.
  • Turn the stove to the highest heat, and let the wok heat up for a minute. Add oil, give it a swirl to coat the wok, and add the shrimp. Cook for about 30 seconds, until they are about 80-90% cooked and have almost turned entirely orange.
  • Turn the stove back on high heat and add the rest of the oil. When the wok is hot, pour all of the egg mixture in.
  • As soon as the eggs are cooked to your liking, take them out of the wok and onto the serving plate. Enjoy!

CANTONESE SHRIMP



Cantonese Shrimp image

Make and share this Cantonese Shrimp recipe from Food.com.

Provided by silky

Categories     One Dish Meal

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb medium shrimp
1 tablespoon cornstarch
3 cloves garlic
1 tablespoon salted fermented black beans
3 tablespoons oil
6 slices gingerroot, ¼ inch thick
1/4 lb ground pork or 1/4 lb beef
3 green onions, in 1 inch pieces
1 medium egg, beaten
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/4 tablespoons cornstarch
3/4 cup chicken broth

Steps:

  • Peel and devein the shrimp.
  • Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
  • Peel and smash the garlic.
  • Rinse the black beans under hot water, then drain well.
  • In separate bowls, combine the First and Second Sauces so they are ready to be added.
  • Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
  • Drain and pat dry.
  • Place on a platter.
  • Heat a wok and add the oil.
  • Heat for 15 seconds, then add the ginger slices.
  • Stir until lightly browned, then add the garlic.
  • Stir until lightly browned.
  • Remove and discard both.
  • Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
  • Stir vigorously to mix and break up the meat.
  • Cook until the meat is no longer pink and add the green onions.
  • Stir another 30 seconds, add the shrimp, and stir to mix well.
  • Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
  • Shovel the contents of the wok to one side.
  • Mix the Second Sauce quickly and pour down the vacated side of the wok.
  • Stir to thicken with the point of the spatula.
  • Mix with the shrimp.
  • Reduce the heat.
  • Pour the beaten egg over the shrimp.
  • Allow to set for 15 seconds then fold in slowly until soft threads appear.
  • Stir gently to mix.
  • Remove to a platter and serve immediately.

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