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Phoenix City Special: Authentic Cantonese Scrambled Eggs with Shrimp

Name: Phoenix City Special: Authentic Cantonese Scrambled Eggs with Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: tiger prawns; Egg; green peas; Salt; sugar; sesame oil; white pepper powder; Huadiao wine; Cooking oil

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 5 minsscheduleTotal: 15 minsoutdoor_grillStir-fry

Allergens:warningShellfishwarningEggswarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

schedulePrepare in advance

circleShrimp needs to be rinsed, patted dry, and marinated for at least 10 minutes in advance10min

Preparation

00:00:36

warningStay safe

Wash hands and clean cutting boards thoroughly after handling raw shrimp and raw eggs.

Rinse 150g shrimp and pat completely dry with paper towels; place in a bowl, add 2g salt, 2g sugar, 3ml sesame oil, 1g white pepper, and 3ml Huadiao wine, mix well by hand, and marinate for at least 10 minutes until firm and well seasoned.

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Watch out

Shrimp must be dried thoroughly and seasoned with salt

otherwise, they will release excess water and lose their crisp texture when cooked

Ingredients:tiger prawns (150 g)Salt (2 g)sugar (2 g)sesame oil (3 ml)white pepper powder (1 g)Huadiao wine (3 ml)

Tools:mixing bowlpaper towel

Active Cooking

00:00:59

Heat 15ml cooking oil in a wok over medium-high heat, add marinated shrimp, quick stir-fry until pink and fully cooked, then remove and drain excess oil.

local_fire_departmentmedium-high heat

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Watch out

Shrimp must be cooked and drained first

adding raw shrimp into egg mixture will result in overcooked, tough eggs

Ingredients:tiger prawnsCooking oil (15 ml)

Tools:wokstrainer

Preparation

00:01:07

Beat 6 eggs in a bowl until combined, add 15g green peas and the pre-cooked 150g shrimp, and mix evenly.

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Watch out

Ensure shrimp are drained of excess oil before adding to eggs

otherwise, excess oil will prevent proper setting

Ingredients:Egg (6 piece)green peas (15 g)tiger prawns

Tools:mixing bowl

Active Cooking

00:01:10

Heat the clean wok until smoking hot, pour in 30ml cooking oil to coat, and turn off the stove immediately.

local_fire_departmenthigh heat (then turn OFF)

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Watch out

You must turn off the heat once the wok is smoking hot

cooking continuously over flame will make the eggs rubbery and rough

Ingredients:Cooking oil (30 ml)

Tools:wok

Active Cooking

00:01:23

With heat OFF, pour egg-shrimp mixture into hot wok and let bottom layer set with residual heat; push egg with spatula from bottom upward into ribbon folds. When wok cools and egg stops bubbling at edges, flash low heat for 2-3 seconds then turn OFF immediately, continuing to push until eggs are 80% set, silky and glossy with layered folds.

local_fire_departmentOFF heat using residual warmth (flash low heat 2s midway)

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Watch out

Push eggs gently from bottom up only and NEVER flip them, or cooked layers will overcook the silky top eggs

do not keep flame on over 3 seconds when flashing heat

Ingredients:Eggtiger prawnsgreen peas

Tools:spatula

Active Cooking

00:02:07

Gently slide the layered scrambled eggs with shrimp onto a serving plate, maintaining its glossy silky folds, and serve immediately.

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Watch out