Chinese Scrambled Eggs with Shrimp is not your usual brunch dish. The shrimp are marinated in a simple but amazingly tasty marinade that packs a subtle punch. When the shrimp are cooked and then the eggs are added they absorb each others flavours perfectly. Sprinkle with cilantro/coriander and scallions/spring onions for that perfect finishing touch.
Chinese Scrambled Eggs with Shrimp
A scrambled egg turned upside down. Adding shrimps gives this a new flavour and texture that is worth trying again and again.
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Servings: 4 people
Calories: 134kcal
Ingredients
- 1/2 lb Shrimp peeled/deveined
- 1 tsp sherry
- 6 large eggs lightly beaten
- 1/2 tsp cornstarch
- 2 tbsp vegetable oil
- 1 pinch Salt to taste
- 1/4 bunch cilantro chopped
- 2 large scallions chopped
- 1 pinch ground pepper to taste
Instructions
- Combine the shrimp, sherry, cornstarch, salt, and pepper in a small bowl and toss to combine.1/2 lb Shrimp, 1 tsp sherry, 1/2 tsp cornstarch, 1 pinch Salt, 1 pinch ground pepper
- Allow to marinate for 10 minutes.
- Heat the vegetable oil in a skillet over moderate heat and saute the shrimp for 2 to 3 minutes, until pink and firm.2 tbsp vegetable oil
- Add the eggs and cook, stirring frequently, until desired degree of firmness.6 large eggs
- Sprinkle with cilantro or scallions1/4 bunch cilantro, 2 large scallions
Nutrition
Calories: 134kcal | Carbohydrates: 2g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 139mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 0.4g