Cantonese Shrimp with Fluffy Eggs | Christopher Kimball’s Milk Street

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Milk Street Recipe

Cantonese Shrimp with Fluffy Eggs

25 minutes

Cantonese Shrimp with Fluffy Eggs

Cantonese shrimp with eggs is typically made as a stir-fry in a wok, but we found a nonstick skillet well-suited to the task. Instead of Chinese chives, which are traditional, we used an entire bunch of scallions for savory, oniony flavor and vibrant green color. To turn this into a complete meal, serve with steamed rice.

4

Servings

Tip

Don't sear the shrimp until they're browned. Cooking them just until they turn pink keeps them plump and tender. If browned, their texture will be tough and rubbery.

25 minutes

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