Cantonese scrambled eggs with shrimp
Chinese Cooking Demystified · ♥ 4K likes · 192.5K views · 5 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g shell-on shrimp
Peel 200 grams of shell-on shrimp; devein if you like.
Leave the peeled shrimp under running water 15 minutes to rinse off the surface slime, which is what makes shell-off shrimp mushy. A baking soda brine does much the same.
- ¼ tsp salt
- ¼ tsp sugar
- white pepper powder
- ¼ tsp liaojiu
Marinate the shrimp with a quarter teaspoon each of salt and sugar, a sprinkle of white pepper and a quarter teaspoon of liaojiu.
- ½ tsp peanut oil
- 3–4 tbsp oil
Long yao: heat the wok piping hot, shut off the heat, add three to four tablespoons of oil and swirl for a nonstick surface.
On high heat, fry the shrimp about 45 seconds until they change colour, then lift into a strainer to drain.
- 5 whole eggs
- 1 tsp salt
- 1 tsp sugar
- MSG
- ½ tsp liaojiu
- 1 tsp cornstarch
- water
Crack five medium eggs and season with a teaspoon each of salt and sugar, an optional sprinkle of MSG and half a teaspoon of liaojiu.
Mix a teaspoon of cornstarch with just enough water to come together and add it; whisk the eggs hard until slightly frothy with no stray strands of white.
- 5 g scallions
- 2 tsp melted lard
- 1 tsp toasted sesame oil
Fold in the fried shrimp, about 5 grams of sliced scallion, two teaspoons of melted lard and a teaspoon of toasted sesame oil.
Lard, the Cantonese secret
- 3 tbsp lard
Long yao the wok again with three tablespoons of lard or peanut oil and heat over high until it bubbles rapidly around a pair of chopsticks, about 190 centigrade.
Layered scrambling on and off the heat
Back on high until bubbles form at the edges, about ten seconds, then off; repeat in ten second passes so the cooked layers stack and nothing overcooks.