Shrimp with Scrambled Eggs (Cantonese Classic · Tender and Fresh)

I. Ingredient Preparation

1. Main Ingredients

• Fresh shrimp: 200 grams (choose those with uniform size, pale greenish-white color and no off-odor). Use a toothpick to pick out the vein from the 2nd segment of the shrimp’s back. Rinse well and pat dry with kitchen paper towels (crucial step to prevent the eggs from falling apart).
• Eggs: 4 pieces. Crack into a large bowl and stir clockwise with chopsticks for 2 minutes until the egg liquid forms bubbles (the more you stir, the tenderer the eggs will be).

2. Auxiliary Ingredients

• Chopped green onions: 5 grams (only the green part, for garnish at the end).
• Ginger: 3 grams, minced (for removing fishy smell, optional).

3. Seasonings

• Cooking wine: 1 teaspoon (for marinating shrimp).
• Salt: 1 pinch (about 0.3 grams, to be used in two parts: 0.1 gram for marinating shrimp and 0.2 gram for seasoning egg liquid).
• Starch: 1 teaspoon (for marinating shrimp to enhance tenderness).
• Cooking oil: 2 tablespoons (to be used in two parts: 1 tablespoon for stir-frying shrimp and 1 tablespoon for stir-frying eggs).
• Clear water: 2 tablespoons (for mixing with egg liquid to make the eggs fluffier and tenderer).

II. Tool Preparation

• Wok (a non-stick wok is preferred to prevent eggs from sticking) and spatula (silicone spatula to avoid scratching the wok).
• Kitchen knife and cutting board.
• Small bowl (for marinating shrimp).
• Kitchen paper towels.

III. Cooking Method

1. Marinate the Shrimp

• Put the shrimp into a small bowl, add 0.1 gram of salt, 1 teaspoon of cooking wine and 1 teaspoon of starch. Gently mix with hands (mix lightly to prevent the shrimp from breaking) and let it stand for 10 minutes.

2. Prepare the Egg Liquid

• Add 0.2 gram of salt and 2 tablespoons of clear water to the well-stirred egg liquid. Continue stirring for 30 seconds and set aside (adding water is the key to making the eggs tender, do not skip this step).

3. Stir-Fry the Shrimp

• Heat the wok until slightly hot, pour in 1 tablespoon of cooking oil. Add the minced ginger (if using) and stir-fry for 10 seconds. Then add the marinated shrimp and stir-fry over medium-low heat for 1 minute until the shrimp turn pink and curl up (cook until 80% done, not fully done). Remove and set aside.

4. Stir-Fry the Scrambled Eggs

• Add another 1 tablespoon of cooking oil to the wok. After the oil is hot, turn to low heat (critical step, high heat will overcook the eggs and make them burnt) and pour in the prepared egg liquid.
• When the edge of the egg liquid starts to set, gently push the eggs upwards from the bottom of the wok with a spatula, allowing the uncooked egg liquid to flow to the bottom. Repeat this operation for 1 minute until the egg liquid is semi-set (do not fully cook, leave a little runniness).
• Add the stir-fried shrimp, stir quickly for 30 seconds to mix the shrimp and eggs well. Turn off the heat once the egg liquid is fully set, and sprinkle with chopped green onions for garnish.

IV. Final Dish Description

Shrimp with Scrambled Eggs has a golden yellow color. The eggs are as tender as clouds, melting in the mouth without hard lumps. The shrimp are white and plump, with a chewy texture and a light seafood aroma. The overall taste is light, fresh and savory, without excessive seasonings, highlighting the natural flavor of the ingredients. It is a representative of Cantonese cuisine’s “light and low-oil” style, suitable for breakfast or serving with congee.

V. Suitable Crowds

• The elderly, children and pregnant women (shrimp is high in protein, eggs are nutritious and easy to digest).
• People who like light flavors and lovers of Cantonese cuisine.
• People on a weight-loss diet (low in oil and salt, high in protein and low in fat).

VI. Safety and Notes

• Be gentle when picking out the shrimp veins to avoid piercing the shrimp.
• Must use low heat when stir-frying the eggs, otherwise the eggs will be overcooked and burnt.
• Do not overcook the shrimp or eggs. Mix the shrimp (80% done) with the semi-set eggs; the residual heat will fully cook the ingredients.
• Eat immediately after cooking. The eggs will harden when cooled, affecting the taste. Refrigerate any leftover dish for no more than 12 hours, and reheat in a microwave on medium heat for 30 seconds.