Scrambled Eggs with Shrimps



The shrimp
100 g raw shrimps, shelled and deveined
1/2 tsp salt
dash of ground white pepper
pinch of sugar
few drops sesame oil
1 tsp corn starch
2 cups oil for pre-frying

The scrambled egg
4 eggs
1/2 tsp salt
dash of ground white pepper
ground white pepper
1 tbsp oil
1 tbsp oil for frying


The shrimp
Dry shrimps on paper towel and put in a bowl
Blend in salt, pepper, sugar, cornstarch and sesame oil, set aside
Use an iron wok.
Heat wok till smoking hot
To prevent sticking, coat the bottom of the wok with cold oil and pour the oil back into the container
Add the oil for pre-frying
Heat oil till smoking hot
Put in the shrimp and pre-fry for ten seconds till the shrimps turn white and opaque
Pour oil shrimp and all back to the oil container over a strainer

The scrambled egg
Break the eggs into a bowl
Beat until just blended
Add salt and pepper to taste
Blend in one tablespoon of oil and the pre-fried shrimp
Heat one tablespoon of oil in a hot wok
Pour in the egg mixture
Lower heat
Use your spatula to move the egg mixture at the bottom of the wok to the top again and again till the egg mixture is just cook through
Make sure that the egg is not overcooked and still soft
Serve very hot with cooked rice

The oil mixed with the eggs is the trick to keep the dish hot. It also gives the scrambled egg a smooth texture

If you do not have a wok at home, you can always use a tefflon frypan. Precook the shrimp in a tablespoon of oil. I prefer the wok which adds that extra bit of professionalism

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