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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Finish
Return prawns to the wok. Add soy-sesame mixture and ginger. Fold gently 30 seconds until combined. Scatter spring onion over top.
Plate
Spoon scrambled eggs and shrimp onto steamed jasmine rice. Serve immediately.
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