Shanghai Style Scrambled Eggs with Shrimp (上海虾仁炒蛋)

上海虾仁炒蛋 (Shanghai Style Scrambled Eggs with Shrimp) is a classic dish in Haipai Cuisine, known for its delicate flavors and simple yet elegant presentation. This dish combines the tender texture of shrimp with the fluffy goodness of scrambled eggs, creating a harmonious and satisfying meal.

Shanghai Style Scrambled Eggs with Shrimp (上海虾仁炒蛋)

Ingredients

  • 4 large eggs
  • 200g fresh shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon Shaoxing wine (optional)
  • 2 green onions, finely chopped

Instructions

  1. Beat the eggs in a bowl and season with salt and white pepper.
  2. Heat the vegetable oil in a wok over medium heat, then add the shrimp and stir-fry until they turn pink and opaque. Remove the shrimp from the wok and set aside.
  3. In the same wok, pour in the beaten eggs and stir-fry until they are 70% cooked.
  4. Add the cooked shrimp back into the wok, along with the Shaoxing wine and green onions. Stir-fry for another minute until the eggs are fully cooked and the ingredients are well combined.
  5. Transfer to a serving plate and serve hot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
5 minutes
Total time:
15 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
5g
Fat
15g

Supplies

Wok Bowl Stirring utensil

Tools

Stovetop

Serving suggestions

Serve the 上海虾仁炒蛋 (Shanghai Style Scrambled Eggs with Shrimp) with steamed rice for a complete meal.

Tips & tricks

For a richer flavor, you can add a splash of chicken stock or a pinch of sugar to the eggs while beating them.

Cost

$10