Cantonese Shrimp Scramble
Dive into the delicate flavors and silky textures of Cantonese Shrimp Scramble, a quick and easy dish that brings restaurant-quality comfort food to your table in just 15 minutes. This classic Cantonese-style recipe combines tender, perfectly cooked shrimp with fluffy, creamy scrambled eggs seasoned with light soy sauce, sesame oil, and a touch of white pepper for subtle savory depth. Cooked in a hot wok or skillet, this dish is a masterclass in creating soft curds of eggs that are both rich and airy, seamlessly melded with the plump shrimp. Garnished with fresh scallions for a pop of brightness, this dish pairs wonderfully with steamed rice for a satisfying, yet fuss-free meal. Ideal for busy weeknights or elegant brunches, this Cantonese dish is a must-try for lovers of simple yet flavorful Asian cuisine.
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Recipe Information
Ingredients
- 250 grams large shrimp (peeled, deveined)
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon light soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons scallions (thinly sliced)
Instructions
Step 1: In a medium bowl, combine the shrimp, 1/4 teaspoon of salt, and 1/8 teaspoon of white pepper. Mix well and set aside.
Step 2: In a separate bowl, beat the eggs with 2 tablespoons of milk, 1/2 teaspoon of salt, 1/8 teaspoon of white pepper, and 1 teaspoon of sesame oil until well combined. Set aside.
Step 3: Heat a wok or nonstick skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the shrimp and stir-fry for 1-2 minutes until they just turn pink and opaque. Remove the shrimp from the pan and set aside.
Step 4: Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the pan. Pour in the egg mixture and let it cook undisturbed for about 10 seconds.
Step 5: Gently stir the eggs with a spatula, creating soft curds. Once the eggs are about halfway cooked, add the cooked shrimp back into the pan.
Step 6: Continue to gently stir and fold the eggs and shrimp together until the eggs are just set and creamy. Avoid overcooking to maintain a silky texture.
Step 7: Remove the pan from the heat and garnish with the sliced scallions.
Step 8: Serve immediately with steamed rice or as a standalone dish.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.4 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
