Shrimp and Eggs
Ingredients: shrimp, salt, sugar, white pepper powder, Shaoxing wine · 30 min cook time · 418kcal · ~₩12,150
Ingredients
200g shrimp, 0.25teaspoon salt, 0.25teaspoon sugar, 1sprinkle white pepper powder, 0.25teaspoon Shaoxing wine, 0.5teaspoon peanut oil, 5개 medium eggs, 1teaspoon salt, 1teaspoon sugar, 1sprinkle MSG, 0.5teaspoon Shaoxing wine, 1teaspoon cornstarch, 1teaspoon water, 5g sliced scallions, 2teaspoons lard, 1teaspoon toasted sesame oil, 3tablespoons lard or peanut oil
Instructions
1. Peel 200g of shell-on shrimp. Small shrimp are preferred for this dish as they combine better with the eggs. After peeling, you should have about 100g of meat. You can devein them if you like.
2. Rinse the peeled shrimp under running water for 15 minutes to remove the thin layer of slime, which can make shrimp mushy when cooked. Alternatively, a baking soda brine can achieve a similar effect. After rinsing, the shrimp should appear noticeably whiter.
3. Pat the shrimp dry with paper towels, then transfer them to a kitchen towel. Roll the shrimp in the towel to ensure they are very dry and to remove any remaining slime on the surface.
4. Transfer the dried shrimp to a bowl. Marinate with 1/4 teaspoon salt, 1/4 teaspoon sugar, a sprinkle of white pepper powder, and 1/4 teaspoon Shaoxing wine. Mix well. Add 1/2 teaspoon peanut oil, coat the shrimp, and set aside for at least 10 minutes to marinate.
5. Heat a wok until piping hot (long yao). Turn off the heat, add 3-4 tablespoons of oil, and swirl to create a non-stick surface.
6. Turn the heat back to high. Add the marinated shrimp to the wok and stir-fry for about 45 seconds, or until they change color. Remove the shrimp and place them in a strainer to drain any excess oil.
7. Crack five medium eggs into a bowl. Season with 1 teaspoon salt, 1 teaspoon sugar, an optional sprinkle of MSG, and 1/2 teaspoon Shaoxing wine. For a juicier scrambled egg, mix 1 teaspoon cornstarch with enough water to form a slurry and add it to the eggs.
8. Whisk the eggs vigorously until they are slightly frothy and no stray strands of egg white remain.
9. Add the cooked shrimp and about 5g of sliced scallions to the egg mixture. Finally, add 2 teaspoons of melted lard and 1 teaspoon of toasted sesame oil. Mix well. (You can skip the lard if you don't have it, but it's a classic Cantonese combination.)
10. For scrambling, heat the wok until rapidly bubbling around a pair of chopsticks (about 190°C). Turn off the heat and pour in the egg mixture. The egg will quickly puff up a bit.
11. Scoop from the bottom of the wok and layer the cooked portions on top. Turn the flame back to high. Wait until bubbles form around the edges (about 10 seconds), then take it off the heat. Repeat this process, taking the wok on and off the heat, until the eggs are mostly set. They can be a bit runnier if you prefer.
12. Serve your Huadan Xiaren immediately.
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