Cantonese Silky Eggs and Shrimp (滑蛋蝦仁飯 )

滑蛋蝦仁飯, silky scrambled eggs and shrimp on rice, is a classic Cantonese comfort food known for its velvety and creamy eggs and tender shrimp. It comes together in 15 minutes and goes perfect with rice! I also usually love to drizzle some chilli oil on top before serving.

ingredients:

• 100g shrimp, peeled and deveined
• 3 eggs, beaten
• 1 tsp chicken powder
• 1 tsp cornstarch + 1 tsp water
• 1/4 tsp white pepper powder
• 1/4 tsp salt
• 1 green onion, chopped (separate whites and greens)

steps:

1. Pat the shrimp dry with a kitchen towel to remove excess moisture, ensuring they stir-fry more aromatically. Butterfly the shrimp along the back for better presentation and even cooking.
2. Marinate the shrimp with salt, white pepper, and cornstarch. Set aside.
3. Beat the eggs in a bowl and mix in chicken powder, white pepper powder, and the cornstarch slurry. Add chopped green onion (green part) into the egg mixture.
4. Heat oil in a pan over medium-high heat. Add the shrimp and the white part of the green onion. Stir-fry until the shrimp are just cooked through. Remove and add the shrimp to the beaten egg mixture.
5. Heat the pan on high heat and add more oil if necessary. Pour the egg and shrimp mixture into the pan. Let the egg set for about 5 seconds. Gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook. Cook until the eggs reach your desired consistency (soft and silky is ideal).
6. Remove from the pan and serve immediately over steamed rice.

check out more recipes under 30 minutes!

• Air-fryer Char Siu (Cantonese roast pork)
• Scallion oil poached chicken

Cantonese Silky Eggs and Shrimp (滑蛋蝦仁飯 )

Cuisine: Cantonese

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 100 g shrimp, peeled and deveined

• 3 eggs, beaten

• 1 tsp chicken powder

• 1 tsp cornstarch + 1 tsp water

• 1/4 tsp white pepper powder

• 1/4 tsp salt

• 1 green onion, chopped (separate whites and greens)

Directions

• Pat the shrimp dry with a kitchen towel to remove excess moisture, ensuring they stir-fry more aromatically. Butterfly the shrimp along the back for better presentation and even cooking.
• Marinate the shrimp with salt, white pepper, and cornstarch. Set aside.
• Beat the eggs in a bowl and mix in chicken powder, white pepper powder, and the cornstarch slurry. Add chopped green onion (green part) into the egg mixture.
• Heat oil in a pan over medium-high heat. Add the shrimp and the white part of the green onion. Stir-fry until the shrimp are just cooked through. Remove and add the shrimp to the beaten egg mixture.
• Heat the pan on high heat and add more oil if necessary. Pour the egg and shrimp mixture into the pan. Let the egg set for about 5 seconds. Gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook. Cook until the eggs reach your desired consistency (soft and silky is ideal).
• Remove from the pan and serve immediately over steamed rice.