Shrimp and Soft Egg Rice

Name: Shrimp and Soft Egg Rice
Total time: 25 min
Yield: 2 servings
Ingredients: 10 oz raw shrimp; 2 tsp Shaoxing wine; ¼ tsp white pepper; 5 large eggs; 3 Tbs evaporated milk; 1 tsp cornstarch; ¾ tsp kosher salt; 1 Tbs neutral oil; 3 cups steamed jasmine rice; 1 scallion

👥 2 servings

⏱️ 25 minutes

🗣️ English (detected)

category: Rice, Beans & Grains

counters: Cha Chaan Teng

aka: waat daan ha yan faan, 滑蛋蝦仁飯, 滑蛋, shrimp and egg over rice, soft scrambled egg with shrimp, sliding egg rice, prawn and egg rice

slack: narrow — the egg comes off the heat while it still looks underdone, because it keeps setting in the pan; scrambled until it looks right it is curds, and curds are a different dish

step: egg over, lowest heat, off wet at 2 min

#shrimp #eggs #rice #hong kong #stovetop #quick

From: John Chen's Tabular Recipes

🥘 Ingredients

raw shrimp 10 oz
Shaoxing wine 2 tsp
white pepper ¼ tsp
eggs 5 large
evaporated milk 3 Tbs
cornstarch 1 tsp
kosher salt ¾ tsp
neutral oil 1 Tbs
steamed jasmine rice 3 cups
scallion 1

🍳 Cookware

nonstick pan

1

Toss raw shrimp with Shaoxing wine and white pepper , and leave them to 10 min .
2

Beat eggs with evaporated milk , cornstarch and kosher salt until there are no streaks left.
3

Fry @&( timer in neutral oil in a nonstick pan for 2 min , until they are just pink through.
4

Pour @&( timer over @&( timer on the lowest heat the burner will hold, drag it in slow folds for 2 min , slide it off while it is still wet onto steamed jasmine rice , and scatter scallion over.

Actions

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