Cantonese Silky Scrambled Eggs & Shrimp
, 15 min, 2
Tender shrimp folded into silky scrambled eggs, seasoned with chicken powder and white pepper, served over rice.
| prepHave all ingredients prepped and ready before cooking | |||||
| 3 eggs, beaten | Beat eggs with chicken powder, slurry, pepper & green onion | Stir-fry shrimp & green onion white parts until cooked, then mix into eggs | Cook egg & shrimp mixture over high heat, push from edges to centre, 3–5 min until silky | Serve immediately over steamed rice | |
| 1 tsp chicken powder | |||||
| 1 tsp cornstarch | Whisk cornstarch & water into slurry | ||||
| 1 tsp water | |||||
| 1/4 tsp white pepper powder | |||||
| 100 g shrimp, peeled and deveined | Pat shrimp dry, butterfly & season with salt | ||||
| 1/4 tsp salt | |||||
| Chopped green onions | |||||
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