Recipe: Scrambled eggs with shrimp

Scrambled eggs with shrimp make a for a quick-and-easy meal. Photo by Renee Tse /Special to Postmeda

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In our house, dinner wasn’t complete without a pot of steamed jasmine rice, soup and a couple of family-style dishes in the middle of the table. But on busy weeknights, sometimes one good dish is all you need.

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Enter: the scrambled eggs with shrimp. A staple in many Chinese households and a familiar sight on Cantonese-style restaurant menus, it’s a humble dish that relies on just a handful of ingredients. The eggs are soft, silky and fluffy, while the shrimp add a delicate sweetness that makes it especially satisfying spooned over hot rice.

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It’s one of my favourite comfort dishes because every silky bit soaks into each grain. Simple, quick and incredibly satisfying, it’s proof that the best home cooking doesn’t have to be too complicated.

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Scrambled eggs with shrimp

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10 eggs

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15 frozen shrimp, thawed and peeled

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2 green onions, chopped

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1 clove garlic, minced

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1 tsp. (5 mL) salt

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1 cup (250 mL) cooking oil

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Crack the eggs into a large bowl and whisk until the yolks and whites are fully combined. Set aside.

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Heat a wok over high heat for about 1 minute. Add 1 teaspoon of oil and swirl to coat the surface.

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Add the garlic, followed by the shrimp and salt. Stir-fry for about 30 seconds, until the shrimp are about 70 to 80 per cent cooked. Remove from the wok and set aside.

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Return the wok to high heat and add the remaining oil. Once hot, pour in the beaten eggs and sprinkle in the green onions.

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Using a spatula, gently fold the eggs as they begin to set. Reduce the heat to low when the eggs are about halfway cooked.

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Add the shrimp back to the wok and continue gently folding until the shrimp are fully cooked and the eggs are soft, fluffy and just set. Remove from the heat and serve immediately with steamed jasmine rice.

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Serves 3-5.

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