Egg with shrimp is a beloved dish in many Hong Kong households—and a common sight on cha chaan teng lunch menus. The silky eggs pair beautifully with sweet shrimp, whether big or small. Rich in protein and easy to make, this dish brings comfort and nourishment to any meal of the day.
Egg Stir-fried with Shrimp
材料 Ingredients
Shrimps Seasoning：
Eggs Seasoning :
Steps
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Prepare the shrimps
Peel and devein the shrimp, rinse and pat dry. Make a shallow cut along the back to help the shrimp curl into a ball when cooked.
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Marinate the shrimp
Marinate with a pinch of salt for 15 minutes. Add corn starch before frying.
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Prepare the eggs and aromatics
Beat the eggs in a bowl with about 1/2 tsp salt. Cut spring onion into pieces.
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Stir-fry the shrimp
Heat oil in a pan, stir-fry some spring onion until fragrant, add the shrimp and cook over medium-high heat until both sides turn orange (about 70% cooked). Set aside.
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Cook the eggs and combine
In the same pan, add another tablespoon of oil. Pour in the beaten eggs and cook over medium heat until lightly set with golden edges. Add shrimp and stir-fry briefly until fully cooked.
