Chinese · Brunch
Shanghainese Scrambled Eggs with Shrimp
Soft scrambled eggs folded with plump prawns in a light soy and Shaoxing wine sauce, a delicate Shanghainese brunch classic.
$
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
2gSugar
1gFiber
680mgSodium
185mgChol
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Instructions
1
Prep
Beat 6 large eggs with a pinch of salt. Peel and devein 300g prawns. Toss prawns with 2 tsp Shaoxing wine, pinch salt, and 0.5 tsp white pepper; marinate 5 minutes. Finely grate 1 tsp ginger, slice 2 spring onions. Mix 2 tbsp light soy sauce, 1 tsp sesame oil, 0.5 tsp sugar in a small bowl.
2
Saute 1
Heat 2 tbsp oil in a wok or large skillet over high heat. Stir-fry marinated prawns 2–3 minutes until just pink and curled. Remove and set aside.
3
Saute 2
Add remaining 2 tbsp oil to the wok, reduce heat to medium. Pour in beaten eggs and scramble gently 40–50 seconds until just set but still soft.
4
Finish
Return prawns to the wok. Add soy-sesame mixture and ginger. Fold gently 30 seconds until combined. Scatter spring onion over top.
5
Plate
Spoon scrambled eggs and shrimp onto steamed jasmine rice. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 300g (10.6 oz) raw shrimp
- 2 tsp Shaoxing rice wine
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 0.5 tsp sugar
- 0.5 tsp white pepper
- 1 tsp fresh ginger
- 2 scallions
- 4 tbsp neutral oil
- 400g (14 oz) steamed jasmine rice