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.
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
- Beat the eggs in a bowl and season with salt and white pepper.
- 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.
- In the same wok, pour in the beaten eggs and stir-fry until they are 70% cooked.
- 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.
- 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