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Cantonese Scrambled Eggs with Shrimps & Secret Shrimp Stock

Name: Cantonese Scrambled Eggs with Shrimps & Secret Shrimp Stock
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: tiger prawns; Garlic; water; Salt; white pepper powder; rice wine; Egg; fish sauce; MSG; tapioca starch; Cooking oil; green onion

groups3 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 10 minsscheduleTotal: 25 minsoutdoor_grillStir-fry

Allergens:warningShellfishwarningEggswarningFish

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

8 Steps Total

Preparation

00:01:40

warningStay safe

Wash hands thoroughly after handling raw seafood to prevent bacterial cross-contamination.

Peel 12 fresh shrimps, removing the heads and shells. Be sure to reserve all heads and shells for later. Carefully slice along the back of each shrimp with a small knife to butterfly it, and pull out the dark vein.

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Watch out

Hold the shrimp firmly while butterflying with a small knife, otherwise the blade may slip and cut your fingers.

Ingredients:tiger prawns

Tools:paring knife

Active Cooking

00:02:28

warningStay safe

Pouring water into a scorching hot oil wok creates intense steam and hot oil splatters; hold the handle firmly and step back slightly.

Heat 1 tbsp cooking oil in a wok and saute 2 cloves minced garlic until fragrant. Add the reserved shrimp heads and shells, stir-fry over high heat while pressing the heads with a spatula to squeeze out the rich tomeley. Sauté until the shells turn bright red and yield a fragrant reddish shrimp oil. Add 100ml water, bring to a boil over high heat for 1 minute until reduced into an orange-yellow concentrated stock.

local_fire_departmentHigh heat, approx. 2 minutes

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Watch out

Make sure to firmly press the shrimp heads to release the flavor. Be careful when adding water as the hot wok will create sudden steam splatters.

Ingredients:Cooking oil (1 tbsp)Garlic (2 clove)water (100 ml)

Tools:spatulawok

Active Cooking

00:04:11

warningStay safe

Be careful of hot steam when pouring scalding broth; hold kitchen utensils steadily.

Pour the cooked shrimp heads, shells, and broth through a fine mesh strainer into a bowl. Press firmly to extract all the golden shrimp stock, then set aside to cool.

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Watch out

The strained shrimp stock must cool down to lukewarm before adding to the raw eggs, otherwise the hot liquid will cook the eggs into egg drop soup.

Tools:bowlMesh strainer

Preparation

00:04:36

In the bowl with prepared shrimps, add 1.5g salt, 1g white pepper powder, and 0.5 tbsp rice wine. Massage and mix with your hand for about 30 seconds until sticky and well-coated for a firmer texture. Set aside to marinate.

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Watch out

Massaging shrimps with salt solidifies the protein, giving them a firmer and bouncier texture

do not skip this step

Ingredients:tiger prawns (12 piece)Salt (1.5 g)white pepper powder (1 g)rice wine (0.5 tbsp)

Tools:mixing bowl

Preparation

00:05:16

Crack 4 eggs into a large bowl. Add 0.5 tbsp rice wine, 1 tsp fish sauce, 1g MSG, and 1 tsp tapioca starch. Pour in about 2-3 tbsp of the cooled shrimp stock. Whisk thoroughly with chopsticks until smooth with no starch lumps.

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Watch out

Adding tapioca starch binds the egg liquid and shrimp juice together, preventing liquid separation after cooking.

Ingredients:Egg (4 piece)rice wine (0.5 tbsp)fish sauce (1 tsp)MSG (1 g)tapioca starch (1 tsp)

Tools:chopsticks

Active Cooking

00:07:00

Heat 1 tbsp cooking oil in the wok over medium-high heat. Lay the marinated shrimps in a single layer and pan-fry each side for about 30-45 seconds until pink, slightly golden, and just cooked through. Immediately transfer to a plate and set aside.

local_fire_departmentMedium-high heat, approx. 1.5 minutes

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Watch out

Do not overcook the shrimps, otherwise they will lose their bounce and turn tough and rubbery.

Ingredients:Cooking oil (1 tbsp)tiger prawns

Tools:plate

Active Cooking

00:08:36

warningStay safe

Oil is extremely hot over high heat; take care when pouring eggs to avoid burns.

Without washing the wok, add 2 tbsp cooking oil and heat over high heat until slightly smoking. Pour in the egg mixture. Quickly push the cooked outer edges toward the center with a spatula to form soft folds. When the eggs are about 75-80% set and silky, add the fried shrimps, immediately turn off the heat, and gently toss together using residual heat.

local_fire_departmentHigh heat then turn off, approx. 45 seconds

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Watch out

The oil must be hot and generous for eggs to puff up softly. Turn off the heat as soon as eggs are 75-80% set, otherwise residual heat will overcook them.

Ingredients:Cooking oil (2 tbsp)Eggtiger prawns

Tools:wok

Active Cooking

00:09:54

Slide the scrambled eggs with shrimps onto a large serving plate, top evenly with 1 tbsp chopped green onion for garnish, and serve immediately.

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Watch out

Slide gently onto the plate to preserve the soft layers of the eggs and shrimps.

Ingredients:green onion (1 tbsp)

Tools:serving plate