Baked Shrimp Egg
A Zhejiang dish made by baking shrimp, green peas, and eggs together, with a fresh, delicious flavor.
Ingredients
eggs
4
fresh shrimp (peeled, deveined, washed)
80 g
green peas (blanched in boiling water)
2 tbsp
oil
4 tbsp
cilantro (for garnish)
1
salt (shrimp seasoning)
1/8 tsp
white pepper (shrimp seasoning)
1/8 tsp
cornstarch (shrimp seasoning)
1/2 tbsp
egg white (shrimp seasoning)
1 tbsp
salad oil (shrimp seasoning)
1 tbsp
cooking wine (shrimp seasoning)
1/2 tsp
salt (egg seasoning)
1/4 tsp
white pepper (egg seasoning)
a pinch
Instructions
1
Marinate the shrimp
Peel and devein the shrimp, rinse well, then toss with the salt and white pepper from the shrimp seasoning. Add the cornstarch and egg white and mix until combined, then finally stir in the cooking wine and salad oil.
2
Slippery-fry the shrimp
Heat the oil until it shimmers with tiny bubbles, slip the shrimp in and cook through, then drain off the oil.
3
Blanch the peas
Drop the green peas into boiling water and blanch briefly, then drain.
4
Beat the eggs
Crack the eggs into a bowl, add the egg seasoning (salt and a pinch of white pepper), and beat until evenly combined.
5
Bake the egg
Heat 4 tbsp of oil in a pan, pour in the beaten egg, and when the eggs are half-set, scatter the cooked shrimp and blanched peas over the top. Continue to bake until the egg is just set.
6
Plate and serve
Slide the shrimp baked egg onto a serving plate, garnish with cilantro, and cut into long pieces at the table before eating.
