Scrambled Duck Eggs with Shrimp
A simple but delicate dish, shrimp and egg stir-fry is an unmistakable classic of Cantonese cuisine. A delectable dish with minimum preparation, shrimp and egg stir-fry brings out the best flavor and texture of these two common ingredients.
Servings: 2 Servings
Ingredients
Shrimp:
- 200 g shrimp, rinsed and dry peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- ½ teaspoon cornstarch
Eggs:
- 3 duck eggs - at room temperature or 5 chicken eggs
- 2 tablespoon water
- ¼ teaspoon salt
- 1/4 teaspoon (pinch} ground white pepper
- 1/2 teaspoon sesame oil or Lard or peanut oil
Additionally:
- 1½ tablespoon neutral cooking oil or Lard or peanut oil
- 1 stalk scallions finely chopped
Instructions
- Mix shrimp with salt, white pepper, oil and cornstarch until well combined.
- Crack eggs into a bowl. Add water, salt, white pepper and sesame oil. Beat until it reaches an even, smooth consistency.
- Heat oil in a non-stick pan/wok over medium heat. Fry shrimp on both sides in a single layer. As soon as it curls up and turns pink, turn off the heat. Transfer the shrimp into the egg mixture leaving the oil in the pan.
- Pour everything into the pan/wok. Turn on the heat again to the lowest setting.
- As soon as the bottom part starts to solidify, gently scrape and push the egg with a spatula to allow the liquid part to reach the hot pan. Keep doing so until most of the egg has turned into curd-like mass but still looks a little underdone.
- Sprinkle additional chopped scallions and immediately dish out to a serving plate or over rice.