Scrambled Eggs with Shrimp and Yellow Chives
Translated from Chinese, the language of the video.
我的小厨房 My Kitchenette cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Colin on SeeMeCook
A classic Cantonese-style dish featuring silky scrambled eggs, succulent shrimp, and tender yellow chives. It is a quick, nutritious, and flavorful meal that pairs perfectly with steamed rice.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- East Asian
- Contains
- Eggs and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 1 g
- 1 g
- 2 g
- 30 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 495 g before cooking, which is about 250 g per serving.
Steps
Prepare the shrimp by peeling and deveining them. Pat them dry with a paper towel. In a small bowl, marinate the shrimp with a pinch of salt, white pepper, and 0.5 tsp of cornstarch. Let sit for 5-10 minutes.
Wash the yellow chives and cut them into sections approximately 2 inches (5cm) long.
In a medium bowl, crack 4 eggs. Add a pinch of salt and 1 tbsp of water (or milk) to help achieve a silkier texture. Beat the eggs thoroughly until well combined.
Heat 1 tbsp of oil in a wok or non-stick skillet over medium-high heat. Add the shrimp and sauté until they just turn pink and are about 80% cooked. Remove the shrimp from the pan and set aside.
In the same pan, add another tbsp of oil if needed. Briefly sauté the yellow chives for about 30 seconds until they just begin to soften and become fragrant.
Pour the beaten eggs into the pan over the chives. Immediately add the par-cooked shrimp back into the pan with the eggs.
Using a spatula, gently push the eggs from the edges toward the center as they set. Continue this gentle folding motion until the eggs are mostly set but still look slightly wet and glossy (silky). Do not overcook.
Remove from heat immediately and transfer to a serving plate. Serve hot with steamed rice.
Notes
For the best texture, ensure the wok is hot before adding the eggs, but lower the heat slightly once the eggs are in to prevent them from browning or becoming rubbery. Yellow chives are more delicate than green chives, so they only need a very brief sauté.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 361
- Protein
- 29 g
- Carbs
- 4 g
- Fat
- 25 g
- Fiber
- 1 g
Where the calories come from
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