Part of learning how to cook Chinese food properly is learning how to use fire to achieve a certain flavor. Or in this case consistency of ingredients. This style of Cantonese scrambled eggs requires minimal know how to create soft and pillowy eggs. With shrimp as the perfect compliment. You’ll learn how to make it just right!



INGREDIENTS:

5 Large Eggs
170g (6oz.) Whole Shrimp (peeled and deveined)
2 Spring Onion
Salt
Cornflour (a.k.a. cornstarch)
Ground White Pepper
Sugar
Baking Soda

Place peeled and deveined shrimp in a bowl. Clean a few times removing the slime and grit. The water should look clear. Add enough water to cover shrimp. Then add 1/4 teaspoon baking soda and mix well. Let the shrimp sit in the solution for 15 minutes. Then rinse well.

Place shrimp on paper towel and dry the shrimp as best as you can.

Place shrimp back into bowl and add 1/2 teaspoon salt and 1/4 teaspoon ground white pepper. Mix well and then add 1 teaspoon of cornflour, mix well again and set aside.

Slice up spring onion keeping the bottom half and top half separate. Bottom half of spring onions will be added directly to eggs later on. While the top parts of spring onion will be added as garnish in the end.

In a mixing bowl add 5 large eggs. Throw in bottom half of spring onions. Add a pinch of salt and pinch of sugar. Mix well until you see bubbles.

Heat a wok or a pan heat until smoke appears on medium high heat. Then add 2 tablespoons vegetable oil, spread it around wok.

Then add shrimp. Cook just until the shrimp starts to turn pink. Remove and set aside, keeping as much oil as you possibly can in the wok.

You can add another tablespoon oil if you feel there’s not enough oil in your wok.

Heat wok on highest heat for 5 to 10 seconds. Throw in the eggs followed by shrimp. Let sit for a few seconds then switch off the heat.

Gently stir the eggs repeatedly. For me it takes about 2 minutes for the eggs to slow down in cooking.

Then I turn the heat up to medium for about 10 seconds while I continuously stir the eggs. Then I again switch heat off.

There’s plenty of carry over heat to cook the eggs soft as well as cook the shrimp through.

Depending on your kitchen stove you may have to repeat the process 3 or 4 times.

Once you’ve reach your desired consistency immediately remove the eggs so that it will not over cook.

Garnish with spring onion tops and sprinkle of ground white pepper.

Enjoy!



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Essential Chinese Kitchen Ingredients:
Wok: https://amzn.to/3H43i1r (not exactly the same wok I use but close enough)
Wok Spatula and Ladle: https://amzn.to/3F492pe
Dark Soy Sauce: https://amzn.to/3F4ZWZw
Light Soy Sauce: https://amzn.to/3uL824R ("light" does not mean low sodium)
Chinese Cooking Wine: https://amzn.to/3BcBHap
Oyster Sauce: https://amzn.to/3F50G0K
Pure Sesame Oil: https://amzn.to/3Fv28La
Cornstarch: https://amzn.to/3UAcei0
Chinese Black Vinegar: https://amzn.to/3iDd943

Video Gear:
Main Camera: https://amzn.to/3VsMl52
Camera Clamp: https://amzn.to/3FpQam7
Microphone: https://amzn.to/3Up8sbr

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