Shrimp and Egg Stir-Fry (滑蛋虾仁)

• portions: 2 servings
• temps actif: 3 minutes
• temps total: 7 minutes

Ingrédients

140 g shrimp, peeled and deveined (about 5oz)

⅛ teaspoon salt

1 pinch ground white pepper

½ teaspoon cornstarch (or tapioca starch/potato starch)

5 large eggs (at room temperature)

2 tablespoon water

¼ teaspoon salt

1 pinch ground white pepper

¼ teaspoon sesame oil

1½ tablespoon neutral cooking oil

1 stalk scallions, finely chopped

Instructions

Mix shrimp with salt, white pepper and cornstarch until well combined.

Crack eggs into a bowl. Add water, salt, white pepper and sesame oil. Beat until it reaches an even, smooth consistency.

Heat oil in a non-stick pan/wok over medium heat. Fry shrimp on both sides in a single layer. As soon as it curls up and turns pink, turn off the heat. Transfer the shrimp into the egg mixture leaving the oil in the pan.

Pour everything into the pan/wok. Turn on the heat again to the lowest setting.

As soon as the bottom part starts to solidify, gently scrape and push the egg with a spatula to allow the liquid part to reach the hot pan. Keep doing so until most of the egg has turned into curd-like mass but still looks a little underdone.

Sprinkle chopped scallions and immediately dish out to a serving plate or over rice.

Nutrition

• Calories: 327 kcal