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Cantonese Stir-Fried Shrimp and Eggs

Name: Cantonese Stir-Fried Shrimp and Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: tiger prawns; Egg; green onion; Salt; white pepper powder; cornstarch; Cooking oil; sugar

groups3 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 5 minsscheduleTotal: 15 minsoutdoor_grillStir-fry

Allergens:warningEggswarningShellfish

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

11 Steps Total

Preparation

00:00:22

warningStay safe

Be careful with knife angle when halving shrimp horizontally; keep your palm flat to avoid accidental blade slips and cuts.

Peel the shrimp shells. If using large shrimp (such as 31/35 size), lay them flat on a cutting board and cut them horizontally in half along the back so they cook evenly during stir-frying.

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Watch out

Press the shrimp flat with your palm when slicing horizontally, keeping the blade parallel to the cutting board to avoid cutting your fingers.

Ingredients:tiger prawns

Tools:chef's knifecutting board

Preparation

00:02:04

Place the halved shrimp in a bowl and wash them with cold water, removing any veins. Drain the water and firmly squeeze out excess moisture with your hands.

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Watch out

Squeeze out as much water as possible after washing

excess water will ruin the seasoning process and dilute the stir-fry

Ingredients:tiger prawns

Tools:mixing bowl

Preparation

00:02:44

Lay paper towels on a cutting board, place the shrimp on top, wrap them in the paper towels and press firmly until all moisture is completely absorbed.

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Watch out

Ensure the shrimp are completely dry

any moisture left will cause them to steam and lose their crispy, bouncy texture during stir-frying

Ingredients:tiger prawns

Tools:paper towel

Preparation

00:03:01

Place the 140g dry shrimp into a clean bowl. Add 0.5 tsp salt and mix well to season, then add 0.5 tsp white pepper powder to remove fishiness. Finally, mix in 1 tsp cornstarch until every shrimp is evenly coated with a thin starch glaze.

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Watch out

Cornstarch must be added last after salt and pepper

it absorbs released moisture and seals in juices so the shrimp stays succulent

Ingredients:tiger prawns (140 g)Salt (0.5 tsp)white pepper powder (0.5 tsp)cornstarch (1 tsp)

Tools:mixing bowl

Preparation

00:05:12

Trim the root of 1 green onion stalk, wash cleanly, and finely chop it into small green onion flakes.

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Chop the green onions finely so they disperse evenly throughout the egg liquid.

Ingredients:green onion

Tools:chef's knifecutting board

Preparation

00:05:25

Crack 5 eggs into a deep bowl, then add 5ml cooking oil (1 tsp), 0.5 tsp salt, and 0.5 tsp sugar. Beat vigorously with a fork until homogeneous and foamy on top. Stir in the chopped green onions.

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Watch out

Adding a little oil and sugar into the eggs creates a super fluffy and silky texture

beat well until foamy

Ingredients:Egg (5 piece)Cooking oil (5 ml)Salt (0.5 tsp)sugar (0.5 tsp)green onion (1 piece)

Tools:forkmixing bowl

Active Cooking

00:06:33

warningStay safe

The bare wok gets extremely hot while preheating; avoid touching the body of the wok or leaning face close to prevent burns.

Place the wok over high heat for about 1 minute until smoking hot. Pour in 15ml cooking oil (1 tbsp) and swirl the wok to coat the surface evenly.

local_fire_departmentHigh heat, about 1 minute

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Watch out

The wok must be smoking hot before adding oil

this hot-pan cold-oil technique prevents ingredients from sticking

Ingredients:Cooking oil (15 ml)

Tools:spatulawok

Active Cooking

00:06:51

Keep high heat, add the marinated shrimp and stir-fry rapidly for about 30 seconds until mostly pink-orange (about 80-90% cooked). Immediately turn off heat, scoop out the shrimp, and transfer them into the egg mixture bowl.

local_fire_departmentHigh heat, about 30 seconds

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Watch out

Do not fully cook the shrimp now

stop at 80-90% done so they reach perfect doneness later when cooking with the eggs

Ingredients:tiger prawns

Tools:spatulawok

Active Cooking

00:08:00

Turn the heat back to high, add another 15ml cooking oil (1 tbsp), and swirl the wok until the oil is smoking hot.

local_fire_departmentHigh heat

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Watch out

Stir-fried scrambled eggs require generous oil and high heat so the egg expands immediately upon contact.

Ingredients:Cooking oil (15 ml)

Tools:wok

Active Cooking

00:08:21

warningStay safe

Pouring eggs into hot oil produces hot steam and bubbling; keep a safe distance while holding the spatula handle.

Pour the egg and shrimp mixture into the hot wok at once. The bottom will set instantly. After 10 seconds, use a spatula to gently push cooked outer edges toward the center, allowing liquid eggs to flow underneath. Stir-fry by layering for 30 seconds, then turn off the heat and cook with residual heat. Reapply high heat for 10 seconds if needed to reach your desired doneness.

local_fire_departmentHigh heat to off, total about 40 seconds

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Watch out

Do not scramble frantically

gently push cooked layers from edges to center and turn off heat early to let residual heat cook the rest, otherwise the eggs will become rubbery

Ingredients:tiger prawnsEgg

Tools:spatulawok

Active Cooking

00:09:16

Gently slide the silky, golden scrambled eggs and succulent shrimp onto a serving plate using your spatula. Serve immediately while hot.

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