Cantonese Shrimp Scramble |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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A Martin Yan recipe from Quick and Easy Ingredients:
5 large eggs |
1/2 lb medium raw shrimp, peeled and deveined |
1 teaspoon cornstarch |
1/2 teaspoon salt |
1/2 teaspoon fish sauce |
1 tablespoon vegetable oil |
1 green onion, thinly sliced |
Directions:
1. Break eggs into a large bowl; beat with a fork until thoroughly blended but not frothy.
2. Add shrimp, cornstarch, salt, and fish sauce; mix well.
3. Place a medium frying pan over high heat until hot.
4. Add oil, swirling to coat surface.
5. Add egg mixture and cook undisturbed until eggs are almost set, about 1 minute.
6. Stir eggs gently with a spoon and continue cooking until shrimp turn pink and eggs form creamy curds, about 2 minutes.
7. Sprinkle with green onion and serve.
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