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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
Ingredients
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12
ounces jumbo shrimp, peeled, deveined, tails removed, halved crosswise and patted dry
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Kosher salt and ground white pepper
Directions
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01In a medium bowl, stir together the shrimp, ¾ teaspoon salt and 1 teaspoon white pepper. Let stand at room temperature for 10 minutes. In another medium bowl, whisk the eggs, ½ teaspoon salt, ¼ teaspoon white pepper, 1 tablespoon of sherry and the sesame oil.
