Slippery Eggs with Shrimp
A Cantonese dish of velveted shrimp quickly passed through hot oil, then gently tossed with softly scrambled eggs until just set.
Ingredients
shrimp (washed and deveined)
300 g
eggs (beaten, 1 egg white reserved for marinating)
3
cooking wine
3 g
salt (a pinch for marinating shrimp, a pinch for egg mixture)
2 g
chicken stock
to taste
scallion and ginger
a pinch
wet cornstarch (2 g reserved for marinating)
30 g
peanut oil
500 g
Instructions
1
Step 1
Wash and devein the shrimp. Add the salt, cooking wine, 1 egg white, and 2 g of cornstarch, then mix well to coat.
2
Step 2
Beat the eggs in a bowl, add a pinch of salt and mix well. Pour into a hot oiled pan and cook until about half done, then add the shrimp and stir-fry until cooked through. Plate and serve.
