0:00 / 2:06

Classic Cantonese Creamy Scrambled Eggs with Shrimp

Name: Classic Cantonese Creamy Scrambled Eggs with Shrimp
Prep time: 5 min
Cook time: 2 min 30 s
Total time: 7 min 30 s
Yield: 2 servings
Cuisine: cantonese
Ingredients: fresh shrimp; eggs; Salt; white pepper powder; white vinegar; scallion; Cooking oil; water

groups2 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 3 minsscheduleTotal: 8 minsoutdoor_grillPan-fried

Allergens:warningShellfishwarningEggs

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

Preparation

00:00:05

warningStay safe

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

Prepare 80g of fresh shrimp, use a toothpick to remove the shrimp vein as it is the internal organ.

lightbulb

Watch out

Be gentle when removing the shrimp vein to avoid breaking the shrimp body.

Ingredients:fresh shrimp (80 g)

Tools:toothpick

Active Cooking

00:00:13

Add 500ml of water to the wok and bring to a boil, put the prepared shrimp into the pot and cook until the entire shrimp body curls up, then remove.

local_fire_departmentHigh heat to boil

lightbulb

Watch out

The shrimp must be cooked thoroughly, otherwise it will have a raw fishy smell in the center.

Ingredients:fresh shrimpwater (500 ml)

Tools:skimmerwok

Preparation

00:00:25

Remove the head and shell of the cooked shrimp, then slice the peeled shrimp in half lengthwise.

lightbulb

Watch out

Keep the knife sharp when slicing the shrimp to ensure clean cuts.

Ingredients:fresh shrimp

Tools:cutting boardcleaver

Preparation

00:00:34

warningStay safe

Wash hands after handling raw eggs to prevent salmonella contamination.

Crack 5 eggs into a bowl, add 1.5g of salt, an appropriate amount of white pepper powder, a little white vinegar for freshness, and 10g of chopped scallions, then whisk in one direction until foamy.

lightbulb

Watch out

Must whisk the egg mixture in one direction until foamy, otherwise the eggs will not be fluffy enough.

Ingredients:eggs (5 piece)fresh shrimpSalt (1.5 g)white pepper powder (1 g)white vinegar (2 ml)scallion (10 g)

Tools:mixing bowlchopsticks

Active Cooking

00:00:56

warningStay safe

Be careful of oil splatters when handling hot oil to avoid burns.

Heat the wok, add 15ml of cooking oil to coat the wok, pour out the hot oil and then add 5ml of base oil.

local_fire_departmentHigh heat

lightbulb

Watch out

When coating the wok, ensure the hot oil covers the entire surface, otherwise the eggs will stick to the bottom.

Ingredients:Cooking oil (20 ml)

Tools:wokladle

Active Cooking

00:01:10

Pour the prepared egg mixture into the wok, use the residual heat of the wok to set the eggs, then turn to low heat and stir-fry for 50 seconds until fully cooked yet tender, then plate.

local_fire_departmentLow heat

lightbulb

Watch out

Do not use too high heat, otherwise the eggs will become tough and lose their velvety texture.

Ingredients:eggsfresh shrimp

Tools:platewokladle