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Scrambled Eggs With Shrimp Recipe

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Chinese seasonings enhance this basic recipe for scrambled eggs. If you wish, feel free to marinate the shrimp in rice wine or sherry and a bit of cornstarch before stir-frying.

Ingredients:

  • 4 ounces shrimp, peeled and deveined (Guide Note: Cut the shrimp if they are too large)
  • 4 large eggs, lightly beaten
  • 1/4 cup chicken broth or stock
  • Up to 1/8 teaspoon salt
  • Pepper to taste
  • 1/2 teaspoon Chinese rice wine or dry sherry
  • 1 teaspoon oyster sauce
  • 1 green onion, thinly sliced on the diagonal
  • 2 tablespoons oil for frying

Preparation:

1. Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion.

2. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp. Stir-fry briefly, until they turn pink. Remove and drain.

3. Add 1 tablespoon oil and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently for about 1 minute, then add the shrimp. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.

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Reprinted with permission from The Everything Chinese Cookbook, by Rhonda Lauret Parkinson, Copyright © 2003, F&W Publications, Inc., All Rights Reserved.
User Reviews

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 5 out of 5
Outstanding!, Member uncltodd

Outstanding! I doubled the quantities, subbed a splash of sriracha for the vino and cooked brunch for 6, along with fried rice on the side. An instant winner!

14 out of 18 people found this helpful.

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