Cantonese Silky Scrambled Eggs & Shrimp

Cantonese silky scrambled eggs & shrimp (滑蛋蝦仁飯) is a classic Cantonese comfort dish known for its delicate, creamy scrambled eggs and fragrant shrimp. The eggs are cooked to a soft, velvety texture, while the shrimp are stir-fried to perfection, creating a deliciously flavourful and satisfying meal when served over steamed rice.

ingredients to make cantonese silky scrambled eggs & shrimp:

• 3 eggs, beaten
• 100g shrimp, peeled and deveined
• 1 tsp chicken powder
• 1 tsp cornstarch + 1 tsp water
• 1/4 tsp white pepper powder
• 1/4 tsp salt
• Chopped green onions

steps:

1. Beat the eggs in a bowl, then mix in chicken powder, white pepper powder, and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Chop the green part of the green onion and stir it into the egg mixture.
2. Pat the shrimp dry with a kitchen towel to remove excess moisture for more aromatic stir-frying. Butterfly the shrimp along the back to enhance presentation and ensure even cooking. Season the shrimp with salt, white pepper, and cornstarch.
3. Heat oil in a pan over medium-high heat. Add the shrimp and the white part of the green onion, then stir-fry until the shrimp are just cooked through. Remove the shrimp and mix them into the beaten egg mixture.
4. Increase the pan to high heat and add more oil if necessary. Pour the egg and shrimp mixture into the pan. Let it sit for 5 seconds, then 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.
5. Cook until the eggs reach your desired consistency (soft and silky is ideal).
6. Remove from the pan and serve immediately over steamed rice.

my top tips for making the best cantonese silky scrambled eggs & shrimp:

1. Pat the Shrimp Dry: Make sure the shrimp is dry before cooking. This helps achieve a more aromatic stir-fry and prevents excess moisture from watering down the eggs.
2. Use a Cornstarch Slurry: Adding cornstarch to the egg mixture gives the eggs a silky, smooth texture that’s key to achieving that classic Cantonese style.
3. Don’t Overcook the Eggs: For the best silky texture, cook the eggs gently until they’re just set and soft. Resist the urge to overcook them!

Cantonese Silky Scrambled Eggs & Shrimp

Course: MainCuisine: Chinese

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 eggs, beaten

• 100 g shrimp, peeled and deveined

• 1 tsp chicken powder

• 1 tsp cornstarch + 1 tsp water

• 1/4 tsp white pepper powder

• 1/4 tsp salt

• Chopped green onions

Directions

• Beat the eggs in a bowl, then mix in chicken powder, white pepper powder, and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Chop the green part of the green onion and stir it into the egg mixture.
• Pat the shrimp dry with a kitchen towel to remove excess moisture for more aromatic stir-frying. Butterfly the shrimp along the back to enhance presentation and ensure even cooking. Season the shrimp with salt, white pepper, and cornstarch.
• Heat oil in a pan over medium-high heat. Add the shrimp and the white part of the green onion, then stir-fry until the shrimp are just cooked through. Remove the shrimp and mix them into the beaten egg mixture.
• Increase the pan to high heat and add more oil if necessary. Pour the egg and shrimp mixture into the pan. Let it sit for 5 seconds, then 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.