Cantonese Scrambled Eggs with Shrimp
Discover the secrets of Cantonese Slippery Egg with Shrimp, a classic Cha Chaan Tang dish. Learn how to make silky, tender scrambled eggs with plump shrimp in just 20 minutes, perfect with steamed rice and milk tea.
Ingredients
- 6 Eggs beat throughly
- ½ lb Shrimp peeled and deveined, sizes 30-50 recommended
- 1 stalk Green onion finely chopped
- ¼ tsp Salt for marinating the shrimp
- ½ tsp Salt for adding to the eggs, adjust to taste
- ½ tsp Sugar
- ¼ tsp White pepper
- ½ tbsp Shaoxing wine
- 1 tsp White vinegar
- 2 tsp Cornstarch mixed with 1 tbsp water
- 3 tbsp Neutral oil such as canola oil
Instructions
- Start by peeling and deveining your shrimp. While any size works, shrimp between 30-50 will give the best results.
- Marinate the shrimp with ¼ tsp salt, ¼ tsp white pepper, and ½ tbsp Shaoxing wine. Let the shrimp sit for 10 minutes to absorb the flavors and improve its texture.
- While the shrimp marinates, crack 6 eggs into a bowl. Add ½ tsp salt, ½ tsp sugar, 1 tsp white vinegar, and cornstarch mixture. Beat the eggs thoroughly until large bubbles form. This step helps to ensure a uniform "slippery" texture. Quickly mix in chopped green onions. Do not let the egg mixture sits too long before cooking.
- Bring water to a boil and quickly blanch the shrimp until they just turn red. Drain the shrimp and add them into the egg mixture.
- Heat oil in a pan over low-medium heat. Pour in the egg mixture and gently push the eggs from different sides toward the center. Let the eggs set, then push again. Continue this process until the top of the eggs sets. Flip if necessary, but be careful not to overcook.
- Plate the eggs and serve with steamed rice for a classic Cantonese meal.