Shrimp and Shredded Egg

Name: Shrimp and Shredded Egg
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 300 g eggs (beaten into a bowl); 50 g river shrimp meat (washed and minced); 15 g Shaoxing wine; 3 g fine salt; 1.5 g monosodium glutamate; 600 g (actual usage 50 g) rendered pork fat (heated to about 132°C)

A traditional Jiangsu dish of shrimp mixed with beaten egg, pulled into fine threads, and deep-fried until golden and fluffy.

18 min

Easy

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Ingredients

eggs (beaten into a bowl) 300 g

river shrimp meat (washed and minced) 50 g

Shaoxing wine 15 g

fine salt 3 g

monosodium glutamate 1.5 g

rendered pork fat (heated to about 132°C) 600 g (actual usage 50 g)

Instructions

Prepare the egg mixture

Beat the eggs into a bowl. Wash the shrimp and mince them finely, then add to the eggs along with the Shaoxing wine, fine salt, and monosodium glutamate. Mix well until evenly combined.

Shred and fry

Heat a wok over the flame and add the rendered pork fat, heating it to about 132°C (roughly 60% hot). Swirl the oil in one direction. Slowly pour the shrimp-egg mixture into the hot oil in a steady stream, stirring continuously with chopsticks in the same direction so that the mixture forms long, shred-like strands. Once the shreds float to the surface, scoop them out with a slotted spoon.